Spicy Tomato Rice topped with Halloumi and Coriander

*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.