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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



  • 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 halloumi drained and cubed
  • 1 tsp chipotle paste
  • 1/2 tsp maple syrup
  • 1/2 tsp smoked paprika
  • 1/2 lime juice
  • 250 g cooked basmati rice e.g. microwave pouch


  • 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.


Once cool, immediately transfer any leftovers to a sealed container and store in the fridge for up to 3 days. Reheat thoroughly before eating.


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