🌶️🧀 Spicy Tomato Rice with Halloumi
✨ Description
Say hello to your new go-to veggie dinner! This Spicy Tomato Rice with Halloumi is bold, zesty, and packed with flavor—crispy golden cheese, vibrant veggies, and fragrant rice all in one sizzling skillet. Perfect for meatless nights that still bring the heat! 🌱🔥
🍽 Ingredients
- 1 cup basmati rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red chili, thinly sliced (plus extra for garnish)
- 1 red bell pepper, sliced
- 1 cup canned chopped tomatoes
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- ½ cup green peas (frozen or fresh)
- 1 cup green beans, trimmed
- 7 oz (200 g) halloumi cheese, sliced
- Fresh coriander leaves, chopped (for garnish)
🔪 Instructions
- Cook the rice:
Rinse the rice in cold water until clear. Cook according to package instructions. Fluff and set aside. - Sauté the aromatics:
Heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped onion, garlic, and red chili. Cook for 2–3 minutes until softened. - Add veggies & spices:
Stir in the red bell pepper and cook for another 3–4 minutes. Add the chopped tomatoes, smoked paprika, salt, and pepper. Simmer for 5 minutes until thickened slightly. - Add green veg:
Toss in the peas and green beans. Cook for 3–4 minutes until tender-crisp. - Combine with rice:
Add the cooked rice to the skillet. Stir well to combine and heat through. Taste and adjust seasoning if needed. - Fry the halloumi:
In a separate nonstick pan, heat the remaining 1 tbsp olive oil over medium-high heat. Fry halloumi slices for 1–2 minutes per side until golden and crispy. - Serve:
Spoon the rice onto plates, top with crispy halloumi, garnish with extra chili slices and fresh coriander. Serve hot!
📝 Notes
- Basmati rice gives a light and fluffy texture. You can substitute with jasmine or long-grain rice if preferred.
- Halloumi doesn’t melt, so it’s perfect for pan-frying into crispy, salty slabs.
- Adjust chili to your spice tolerance or omit for a milder version.
- Use frozen peas/green beans for convenience—no need to thaw before adding.
💡 Tips
- Press halloumi with paper towels before frying to remove excess moisture—it helps it crisp up better.
- Batch cook the rice ahead for quicker dinner prep.
- Add a squeeze of lemon before serving for extra brightness.
- Add in a spoonful of harissa or chili paste for deeper heat if desired.
🍽 Servings
- Serves: 3–4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
🔢 Nutritional Info (Per Serving – Approximate)
- Calories: 420
- Protein: 16g
- Fat: 20g
- Carbs: 45g
- Fiber: 6g
- Sugar: 8g
- Sodium: 750mg
🌿 Health Benefits
- Halloumi: High in calcium and protein—keeps you full and supports muscle repair.
- Tomatoes & Peppers: Rich in antioxidants (like lycopene and vitamin C) for immune support.
- Green Veggies: Boost fiber intake and support gut health.
- Olive Oil: Heart-healthy fats that support anti-inflammatory functions.
❓ Q&A
Q: Can I make this dish vegan?
A: Yes! Replace halloumi with a plant-based grilling cheese or tofu, and ensure your tomato base is free of animal products.
Q: Can I make it ahead?
A: Absolutely. The rice and veggie mixture can be made ahead and stored for 2–3 days. Fry halloumi fresh for best texture.
Q: What protein can I add if I don’t have halloumi?
A: Try paneer, grilled tofu, or even a poached egg on top for a different take.
Q: Can I freeze this dish?
A: You can freeze the rice/veggie mix, but halloumi is best cooked fresh—it tends to get rubbery when reheated from frozen.