4.95 from 17 votes

Spicy Tomato Rice topped with Halloumi and Coriander

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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!
Prep time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£1.72
Makes: 5
mains
Greek
Rice topped with Halloumi, Spicy Tomato Rice
Freezable

Table of Contents

  1. Ingredients

Ingredients

Overhead shot of ingredients for Spicy Tomato Rice topped with Halloumi and Coriander

 

Spicy Tomato Rice topped with Halloumi and Coriander

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4.95 from 17 votes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£1.72
mains
Greek
Rice topped with Halloumi, Spicy Tomato Rice
Freezable
Servings: 5
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

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Comments

  1. Mimi Harrison | 5 months ago

    I saw the recipe on instagram and we’ve been making it regularly ever since. So easy to make, it’s filling, tasty and with the spicy tomato rice, topped with the golden browned halloumi it’s a real winner.5 stars

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