Mexican Chicken and Rice Bake

Mexican Chicken and Rice Bake
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.

About Time:

• Yield: SERVES 4
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes

Ingredients:

• 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
• 30g (1oz) of cheddar, grated
• cooking oil spray
• salt and pepper to season
• for the Enchilada Sauce:
• 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