Mollie’s Mexican Chicken and Rice Bake

Method

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 and simmer for about 15 mins. You could blend at this point if you wanted!
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
3. Bring to a boil, then reduce heat, cover and simmer until all the stock is almost absorbed. Turn off heat, but leave the saucepan on the hob, covered for approx 10 minutes, this will ensure rice is perfectly cooked.
4. Preheat oven to 180c, fan 160c, 350f or gas mark 4
5. Preheat oven to 180c, fan 160c, 350f or gas mark 4
6. Heat a large frying pan over a medium-high with some cooking oil and add the chicken breasts. Pour in the Enchilada sauce and ensure the chicken is all covered in the sauce.
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.
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 it under the grill for a couple of minutes to brown the cheese if you prefer.
9. Give it a mix and Pop in the thermos, enjoy your thermos!!