Spicy Tomato Rice topped with Halloumi and Coriander

This recipe was on the cover of my book for a reason- spicy tomato rice as a stand alone recipe is great, but finishing it off with fried halloumi slices takes it to the next level.

Why you’ll love this recipe

There are so many reasons that make this tomato recipe one of my most popular recipes, but if I were to narrow it down to four reasons it would be:

• So easy– the tomato and rice component is whipped up in one pot, so that makes the cooking and cleaning process super simple.
• Everyone’s favourite cheese – I never knew how popular halloumi was until I started this blog. The salty, chewy halloumi is the best topping for this rice and tomatoes recipe.
• Customisable- the base is so versatile and pairs with so many different veggies. Therefore you can do a fridge raid and use up any vegetables that are about to turn.
• Cheap – by making this dish vegetarian, we save money by not buying any type of meat. Plus the rice and veggies are so inexpensive.

Love dishes made with rice? Try these delicious recipes; Easy Chicken and Chorizo Risotto, Viral Salmon Rice Bowl (Tiktok Recipe) and Spicy Tuna with Crispy Rice (Budget Recipe)

Ingredients

How to make spicy tomato rice with halloumi

1. Start by adding the finely diced onion into a large/deep frying pan with a tbsp of olive oil. Sweat for around 6 minutes until translucent (Image 1).
2. During this time, blend the plum tomatoes with the red chillies (I deseeded them as they were pretty hot) (Image 2).

3. Once the onions are translucent, add the minced garlic, smoked paprika and tomato puree to fry for a couple of minutes (Image 3).

4. Then pour in the spicy tomato mix into the pan. Increase the heat for a further two minutes to heat the tomato through. Season with salt and pepper (Image 4).

5. Reduce the heat and stir the rice and chicken/or veggie stock into the pan. Reduce to a simmer and cover with a lid (or some foil if you don’t have one) for 10 minutes (Image 5).

6. After this time, add the defrosted mixed peppers (drained from any excess water) and green beans. Pop the lid back on and cook for a further 10 minutes (Image 6.

7. During this time, fry the halloumi chunks with a tbsp of olive oil until golden brown (Image 7).

8. When the spicy tomato rice is ready, serve with the golden brown halloumi and a sprinkle of fresh coriander and optional chilli flakes (Image 8).

Craving some more halloumi? Here are some recipe ideas to give you inspiration; The Crispiest Halloumi Fries, Halloumi Kebabs with chilli sauce and The BEST Halloumi Salad

Here are some more vegetarian recipes to try ; Vegetarian Burrito Bowl, Easy Boursin Cheese Baked Pasta and Creamy Butternut Squash Pasta/

Explore More Recipes

The Crispiest Halloumi Fries

Halloumi Kebabs with Chilli Sauce

The BEST Halloumi Salad

The Best Halloumi Curry

Spicy Tomato Rice topped with Halloumi and Coriander

by Mimi Harrison

Print

4.85 from 32 votes

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

£1.72

mains

Greek

Freezable

Servings: 5

Cook ModePrevent your screen from going dark

MetricUS Standard

This spicy tomato rice is so easy to make, it's one-pot, delicious and made in under 25 minutes. Top with the golden brown pan-fried halloumi and a handful of coriander. A one-pot vegetarian beauty!

Ingredients

• ▢ 1 onion, finely diced (£0.11)
• ▢ 1 tin plum tomatoes (£0.28)
• ▢ 3 red chillies (£0.50)
• ▢ 3 garlic cloves (£0.39)
• ▢ 3 tbsp tomato puree (£0.27)
• ▢ 225 g 1 block of halloumi (£1.75x2)=(£3.50)
• ▢ 300 g jasmine rice, thoroughly rinsed (£1.30)
• ▢ 600 g frozen mixed peppers, defrosted in the microwave (£0.87)
• ▢ 200 g green beans, fresh, sliced into small pieces (£0.90)
• ▢ 1 bunch of fresh coriander £0.50

Cupboard Essentials

• ▢ 2 tbsp olive oil
• ▢ 800 ml chicken/or vegetable stock
• ▢ 1 tbsp smoked paprika
• ▢ Salt & Pepper

Method

*If you have time, soak the rice for an hour in water prior to rinsing and cooking

• Start by adding the finely diced onion into a large/deep frying pan with a tbsp of olive oil. Sweat for around 6 minutes until translucent.
• During this time, blend the plum tomatoes with the chillies (I deseeded them as they were pretty hot). Once the onions are translucent, add the minced garlic, smoked paprika and tomato puree to fry for a couple of minutes before pouring the spicy tomato mix into the pan.Increase the heat for a further two minutes to heat the tomato through. Season with salt and pepper.
• Reduce the heat and stir the rice and chicken/or veggie stock into the pan. Reduce to a simmer and cover with a lid (or some foil if you don’t have one) for 10 minutes.
• After this time, add the defrosted mixed peppers (drained from any excess water) and green beans. Pop the lid back on and cook for a further 10 minutes. During this time, fry the halloumi chunks with a tbsp of olive oil until golden brown.
• When the spicy tomato rice is ready, serve with the golden brown halloumi and a sprinkle of fresh coriander and optional chilli flakes.

Nutrition

Servings: 5 servings

Fat: 18g

Calories: 481kcal

Carbohydrates: 62g

Protein: 17g