Mexican Chicken and Rice Bake

Ingredients

Scaled for your household (4 portions) · original serves 4

• Olive oil2 tbsp
• Chicken thigh fillets500 g
• Garlic cloves4 clove
• Red onion1
• Long-grain white rice2 cup
• Mexican chilli powder2 tsp
• Mild enchilada sauce375 g
• Chicken stock1 l
• Roast capsicum strips310 g
  Drain a 310 g jar.
• Mexican cheese blend150 g
  Source uses Perfect Italiano Perfect Mexican cheese.
• Coriander bunch¼ cup
• Spring onions2
• Long green chilli (optional)1
• Pickled jalapeños (optional)1 tbsp
• Lime (optional)to taste
• Sour cream (optional)to taste

Method

1. 1

   Heat oven to 200°C conventional or 180°C fan. Brown sliced chicken in oil for five minutes in an ovenproof pan.

2. 2

   Soften garlic and onion for five minutes. Stir in rice, sauce, chilli powder, stock and drained capsicum. Bring to a boil, cover and bake 20 minutes.

3. 3

   Stir in half the cheese and scatter the rest on top. Bake uncovered 15 minutes until rice is tender. Add coriander and spring onions; serve with optional toppings.