Mexican Chicken and Rice Bake

Step 1

Spray a small saucepan over a medium-high heat with cooking oil and add the onion and garlic, cook for a few minutes to soften. Add the passata, stock, spices, vinegar and maple syrup and stir thoroughly, reduce heat, cover simmer for about 15 mins. Then put it all through a blender and blend until smooth, set aside.

Step 2

Rinse the rice until running water until water runs clear and then add the rice to a saucepan with 2 cups of chicken stock

Step 3

Bring to a boil, then reduce heat, cover and simmer until all the stock is almost absorbed. Turn off heat, but leave saucepan on hob, covered for approx 10 minutes, this will ensure rice is perfectly cooked.

Step 4

Preheat oven to 180c, fan 160c, 350f or gas mark 4

Step 5

Season the chicken breast of both sides with salt and black pepper.

Step 6

Heat a large frying pan over a medium-high with some cooking oil and add the chicken breasts, fry each side until lightly browned (they don't need to be cooked through, as you will be finishing them off in the oven). Pour in the blended Enchilada sauce and ensure the chicken is all covered in the sauce.

Step 7

Mix the rice with the kidney beans and freshly chopped coriander. and add it to an oven proof dish. Layer the chicken breasts with the sauce on top and then top with the cheddar and mozzarella.

Step 8

Cover the dish loosely with foil and bake for approx 15-20 mins until all cheese has melted and chicken is cooked. You can place under the grill for a couple of minutes to brown the cheese more if you prefer.

Step 9

Serve sprinkled with fresh coriander.

Step 10

Enjoy