Description
A hearty and flavorful Mexican-inspired chicken and rice bake, layered with enchilada sauce, beans, cheese, and tender chicken breasts.
Ingredients
Scale
- 1 cup (180g) long grain rice
- 2 cups (480ml) 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) mozzarella, grated
- 30g (1oz) cheddar, grated
- Cooking oil spray
- Salt and pepper, to season
- For the Enchilada Sauce:
- 240g (1 cup) canned crushed tomatoes (or passata + 1 tablespoon tomato paste)
- ¾ cup (180ml) chicken stock
- 1 tablespoon paprika
- 1½ teaspoons cumin
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 tablespoon cider vinegar
- 1 tablespoon maple syrup or honey
Instructions
- Spray a small saucepan with cooking oil and heat over medium-high heat. Add onion and garlic and cook until softened.
- Add crushed tomatoes, chicken stock, paprika, cumin, oregano, cayenne, vinegar, and maple syrup. Stir, cover, and simmer for 15 minutes.
- Blend the enchilada sauce until smooth and set aside.
- Rinse the rice under cold water until it runs clear. Combine with chicken stock in a saucepan, bring to a boil, then reduce heat and simmer until the stock is almost absorbed. Remove from heat and let it rest, covered, for 10 minutes.
- Preheat oven to 180°C (fan 160°C) / 350°F / Gas mark 4.
- Season chicken with salt and pepper. Heat oil in a frying pan and brown chicken on both sides (do not cook through).
- Pour the enchilada sauce over the chicken in the pan and coat well.
- Mix cooked rice with kidney beans and chopped coriander. Spread in an ovenproof dish.
- Place chicken and sauce over the rice mixture.
- Top with grated cheddar and mozzarella.
- Cover with foil and bake for 20–30 minutes, or until cheese is melted and chicken is cooked through.
- Optional: Grill for a few minutes to brown the cheese further. Garnish with extra coriander and serve.
Notes
- You can substitute the kidney beans with black beans for variation.
- Use precooked or leftover rice to save time.
- The enchilada sauce can be made ahead and stored in the fridge.
Nutrition
- Serving Size: 1/4 of dish
- Calories: 520
- Sugar: 6g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 105mg