Mexican-Style Halloumi Burrito Bowls
with Corn, Peppers and Guacamole- Milk
- Sesame
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Milk
- Soy
- May contain traces of allergens
- Egg
- Crustaceans
- Fish
- Gluten
Ingredients: Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Sweet bell pepper • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Lime • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
8 g
Mexican Seasoning
(May be present: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
1 unit(s)
Sweet Bell Pepper
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
113 g
Corn Kernels
3 tbsp
Guacamole
1 unit(s)
Lime
1 tbsp
Garlic Puree
(May be present: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
2 unit(s)
Green Onion
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition facts
Cooking Steps
- Before starting, to a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Core, then cut pepper into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice green onions, keeping green and white parts seperate.
- Cut halloumi into 1/2-inch pieces.
Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. - To a medium bowl, add halloumi, half the Mexican Seasoning and 1 tbsp (2 tbsp) oil. Toss to combine.
- Heat a large non-stick pan over medium.
When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 1-2 min per side, until golden. - Transfer to a plate.
- Carefully wipe the pan clean.
- Heat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, peppers and corn. Cook for 5-6 min, stirring occasionally, until tender. Season with pepper. - Reduce heat to medium. Add halloumi, remaining Mexican Seasoning, green onion whites, garlic puree and 4 tbsp (8 tbsp) water.
- Cook for 1-2 min, stirring often, until fragrant. Remove from heat.
- In a small bowl, combine sour cream, 2 tsp (4 tsp) water, half the lime juice and half the lime zest. Stir to combine. Season with pepper.
- Add 1 tbsp (2 tbsp) butter and fluff rice with a fork, then add remaining lime juice and lime zest. Season with salt, then stir to combine.
- Divide rice between bowls, then top with halloumi mixture.
- Dollop lime crema and guacamole over top.
- Sprinkle with green onions.
- Squeeze a lime wedge over top.
