One-pan Mexican haloumi & rice bake

Name: One-pan Mexican haloumi & rice bake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 tbsp extra virgin olive oil, plus extra, to serve; 300g haloumi, cut into 1cm-thick slices; 2 x 300g cans Heinz Baked Beanz in tomato sauce; 2 x 250g pkt microwave long grain white rice; 200g roasted red pepper strips; 250ml (1 cup) salt-reduced chicken stock; 100g baby spinach; 1/2 red onion, thinly sliced; 100g yellow cherry tomatoes, halved; Fresh coriander sprigs, to serve; Lime wedges, to serve; Sliced long fresh green chilli, to serve (optional)

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 4

heinz beanz baked beans mexican

Instructions

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Step 1

Preheat oven to 220C/200C fan forced. Heat the oil in a 5cm-deep, 26cm heavy-based flameproof ovenproof dish with a lid over medium heat. Add the haloumi slices and cook for 1-2 minutes each side or until golden. Transfer to a plate.

Step 2

Add the baked beans, white rice, roasted red pepper strips and chicken stock to the pan. Cover with a lid and bake for 15-20 minutes or until the rice is heated through and liquid absorbed. Stir through the spinach and top with the fried haloumi slices. Bake, uncovered, for a further 5-6 minutes or until the haloumi slices start to melt and spinach wilts.

Step 3

Top with the red onion and cherry tomato. Drizzle over the extra oil and scatter over the coriander and chilli, if using. Serve with lime wedges.

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