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!
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.
Table of Contents
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.
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).
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 donโt 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).
If you tried this Spicy Tomato Rice topped with Halloumi and Coriander, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys ๐ Let’s get cooking! – Mimi x
Spicy Tomato Rice topped with Halloumi and Coriander
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
1onion, finely diced (ยฃ0.11)
1tin plum tomatoes(ยฃ0.28)
3red chillies(ยฃ0.50)
3garlic cloves(ยฃ0.39)
3tbsptomato puree(ยฃ0.27)
225g1 block of halloumi(ยฃ1.75x2)=(ยฃ3.50)
300gjasmine rice, thoroughly rinsed (ยฃ1.30)
600gfrozen mixed peppers, defrosted in the microwave(ยฃ0.87)
200ggreen beans, fresh, sliced into small pieces (ยฃ0.90)
1bunch of fresh corianderยฃ0.50
Cupboard Essentials
2tbspolive oil
800mlchicken/or vegetable stock
1tbspsmoked 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 donโt 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.
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