Mexican Chicken and Rice Bake

Name: Mexican Chicken and Rice Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 240g (1 cup) of canned crushed tomatoes (or use passata and 1 tablespoon of tomato paste); 180ml (¾ cup) of chicken stock; 1 tablespoon of paprika; 1.5 teaspoons of cumin; 1 teaspoon of oregano; ½ teaspoon of cayenne pepper (use more of less depending on your spice level); 1 large onion, finely chopped; 2 cloves of garlic, crushed; 1 tablespoon of cider vinegar; 1 tablespoon of maple syrup or honey; 1 cup (180g) of long grain rice; 480ml (2 cups) of chicken stock; 300g (10.5oz) canned kidney beans, drained and rinsed; small handful of fresh chopped coriander (cilantro); 2 uncooked chicken breasts, sliced into cutlets - approx 500g (17.5oz); 50g (2oz) of mozzarella, grated (1 HEa); 30g (1oz) of cheddar, grated (1 HEa); cooking oil spray; salt and pepper to season

Instructions

Prep:15minCook:45min

Mexican Chicken and Rice Bake - Cheesy Spicy Mexican Chicken with Enchilada sauce baked over rice and kidney beans for a meal the whole family will love.

Updated at: Sun, 10 Mar 2024 20:21:09 GMT