Spicy tomato rice with halloumi
A comforting one‑pot dish of spicy tomato rice topped with golden‑fried halloumi.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 59g carbs · 5g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Tesco | Sainsbury's |
|---|---|---|---|
| Halloumipack 200g · use 200g | £3.55£1.58 per 100g | 2 × £2.75£1.62 per 100g | £1.99£0.88 per 100g |
| Long grain riceuse 250g | £1.20500g · £0.24 per 100g | £1.25500g · £0.25 per 100g | £1.301kg · £0.13 per 100g |
| Chopped tomatoesuse 400g | £0.47400g · £0.12 per 100g | 2 × £0.45227g | £0.45400g |
| Onionpack 1kg · use 150g | £0.98£0.10 per 100g | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Carrotsuse 100g | £0.791.5kg · £0.05 per 100g | £0.55500g · £0.11 per 100g | £0.44500g · £0.09 per 100g |
| Basket total (full packs) | £6.99 | £9.15 | £5.13 |
| Cost of what this recipe uses | £4.44 | £4.92 | £2.77 |
| Per serving | £1.11 | £1.23 | £0.69 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 200g halloumi and cut it into 1 cm cubes. Measure 250g long‑grain rice into a bowl. Peel and finely chop 150g onion, then peel and dice 100g carrot into small pieces. Open a 400g tin of chopped tomatoes and set aside.
- Heat 1 tbsp vegetable oil in a 20 cm non‑stick frying pan or saucepan over medium heat. Add the halloumi cubes and fry 3–4 minutes, turning occasionally, until all sides are golden brown. Use a slotted spoon to transfer the halloumi to a plate and keep warm.
- If the pan looks dry, add another ½ tbsp oil. Add the chopped onion and cook 4–5 minutes on medium heat, stirring occasionally, until it becomes soft and translucent. Stir in the diced carrot and cook 2–3 minutes more, until the carrot starts to soften but still has a bite.
- Add the measured rice to the pan and toast it for 1 minute, stirring constantly, until the grains look slightly glossy and are coated with the oil and vegetables. This step helps the rice stay separate during cooking.
- Pour in the 400g chopped tomatoes and add 300ml water (or vegetable stock for extra flavour). Stir once, then bring the mixture to a gentle boil over medium‑high heat. Reduce the heat to low, cover the pan with a lid and simmer 12–14 minutes, or until the rice is tender and all liquid has been absorbed.
- Season the rice with ½ tsp salt, ¼ tsp black pepper and, if you like more heat, ½ tsp smoked paprika or a pinch of chili flakes. Stir well, taste and adjust the seasoning if needed. Keep the pan on low heat while you finish the halloumi.
- When the rice is cooked, remove the lid and gently fold in the reserved halloumi cubes. Let the dish sit off the heat for 2 minutes so the halloumi warms through without melting. Check that the halloumi is heated throughout and the rice looks fluffy and separate.
- Serve the spicy tomato rice with halloumi immediately, divided into four bowls. Optionally garnish with a squeeze of lemon juice or a sprinkle of chopped fresh parsley for brightness. Enjoy while hot, and store any leftovers safely.
Tips
- For a cheaper version, replace halloumi with 150g firm cheddar, cut into cubes, or use 200g pressed tofu marinated in a little soy sauce.
- Make a double batch, cool within 1 hour, portion into airtight containers and refrigerate; eat within 2 days or freeze for up to 1 month.
- Reheat leftovers in the microwave or a pan, stirring halfway, until steaming hot (at least 74 °C) and only reheat once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Long grain rice · about 750g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, One-pot chicken and rice. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 400g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, Sausage and bean casserole.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).