Chicken enchilada rice bake

Name: Chicken enchilada rice bake
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican & Caribbean
Ingredients: 600g chicken thighs (bone-in); 250g basmati rice; 500g passata; 100g brown onions; 1 mixed peppers; 1 tsp (5g) ground cumin; ½ tsp (2.5g) mild chilli powder; 1 × 400g tin black beans; 100g mature cheddar; 1 cube stock cubes

Mexican & Caribbean45 mins£1.18 a portionFreezes well

Ingredients

Serves 4

Chicken thighs (bone-in)600g
Basmati rice250g
Passata500g
Brown onions100g
Mixed peppers1
Ground cuminstore cupboard1 tsp (5g)
Mild chilli powderstore cupboard½ tsp (2.5g)
Black beans1 × 400g tin
Mature cheddar100g
Stock cubes1 cube

Plus salt and pepper. About £4.72 for the amounts used.

Method

1
Heat the oven to 200°C (180°C fan, gas 6).
2
Take the chicken off the bone, remove the skin and cut into chunks. Fry with 1 chopped onion and 1 chopped pepper for 6 minutes.
3
Stir in 1 tsp cumin, ½ tsp chilli powder and 250g rice, then add 500g passata, 1 drained tin black beans and 1 stock cube dissolved in 400ml boiling water.
4
Tip into a baking dish, cover tightly with foil and bake for 25 minutes until the rice is tender and the chicken cooked through.
5
Uncover, scatter with 100g grated cheddar and bake for 5 minutes more.

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