Chilli BBQ rice with halloumi and garlic vegetables recipe – ready in 10 minutes

I know, I know, this is a slightly odd combination of flavours but trust me, it’s rather nice, and would make a lovely side dish if you’re having a barbeque.

The rice is a microwavable BBQ rice, flavoured with smokey paprika, chipotle chilli, aromatic fennel, and a touch of maple syrup, while the chilli and garlic on the veg comes courtesy of the chilli and garlic purees.

If you fancy making this spicy, warm, salty dish for yourselves, here’s what to do – it’ll feed 2 as a main, or 4-6 as a side.

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic finely chopped
• 1/4 tsp fennel seeds
• 1 courgette cubed
• 1 red pepper de-seeded and cubed
• 225 g (7.9 oz) halloumi drained and cubed
• 1 tsp chipotle paste
• 1/2 tsp maple syrup
• 1/2 tsp smoked paprika
• 1/2 lime juice
• 250 g (8.8 oz) cooked basmati rice

Instructions

• Heat the oil in a large pan over a medium heat.
• Add the garlic and fennel seeds and fry for 1 minute until just colouring.
• Add the courgette, red pepper, and halloumi to the pan and fry for 2-3 minutes. Turning to allow them to colour on all sides.
• In a small bowl, mix the chipotle chilli sauce, maple syrup, smoked paprika and lime juice.
• Add the sauce to the pan and stir through, frying for a further minute.
• Add the cooked rice to the pan, stir until evenly coated, then serve

Easy peasy and full of flavour – what’s your favourite food shortcut?

Here’s that chilli BBQ rice with halloumi recipe again in an easy to print format.

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5 from 1 vote

Chilli BBQ rice with halloumi

Garlic halloumi and veg, stirred through BBQ rice, flavoured with smokey paprika, chipotle chilli, aromatic fennel, lime and a touch of maple syrup.

Prep Time5 mins

Cook Time5 mins

Total Time15 mins

Course: Spicy mains

Cuisine: Mexican

Keyword: BBQ, halloumi, rice, spicy

Servings: 2 bowls

Calories: 633kcal

Author: Emily Leary

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic finely chopped
• 1/4 tsp fennel seeds
• 1 courgette cubed
• 1 red pepper de-seeded and cubed
• 225 g (7.9 oz) halloumi drained and cubed
• 1 tsp chipotle paste
• 1/2 tsp maple syrup
• 1/2 tsp smoked paprika
• 1/2 lime juice
• 250 g (8.8 oz) cooked basmati rice e.g. microwave pouch

Instructions

• Heat the oil in a large pan over a medium heat.
• Add the garlic and fennel seeds and fry for 1 minute until just colouring.
• Add the courgette, red pepper, and halloumi to the pan and fry for 2-3 minutes. Turning to allow them to colour on all sides.
• In a small bowl, mix the chipotle chilli sauce, maple syrup, smoked paprika and lime juice.
• Add the sauce to the pan and stir through, frying for a further minute.
• Add the cooked rice to the pan, stir until evenly coated, then serve.

Nutrition

Calories: 633kcal | Carbohydrates: 47g | Protein: 30g | Fat: 36g | Saturated Fat: 20g | Sodium: 1363mg | Potassium: 425mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2699IU | Vitamin C: 99mg | Calcium: 1164mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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