One-pan Mexican haloumi & rice bake

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.