Mexican Chicken and Rice Bake - psyourhealthmatter

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