Hearty, extra easy & tasty Rice Bake.


  • 1 cup rice

  • 1 tablespoon oil

  • 5 chicken thigh fillets, diced

  • 1 x 380gm jar tomato salsa, mild, medium or spicy

  • 1 x 440 gm tin crushed tomatoes

  • 1 x 300gm tin kidney beans, drained & rinsed

  • 1 bunch coriander leaves, chopped

  • 1 cup grated cheese

  • .5 cup sour cream


  • 1.

    Preheat oven to 180C. Lightly grease a 7cm deep, 21cm round casserole dish.

  • 2.

    Bring 1.5 cups water and rice to the boil, stir occassionally, simmer with lid until cooked (absorption method).

  • 3.

    Heat oil in pan and saute chicken thighs until golden & half cooked through, add salsa and crushed tomatoes, cook for a further 3 minutes.

  • 4.

    To assemble rice bake: combine the rice, beans & coriander, toss together and lightly press .75 of the mixture into the casserole dish.

  • 5.

    Spoon in chicken mixture and top gently with remaining rice mixture.

  • 6.

    Finally top with grated cheese and bake until golden, about 25-30 mins.

  • 7.

    Serve with sour cream.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 921kj
  • Fat Total 51g
  • Saturated Fat 17g
  • Protein 49g
  • Carbohydrate 67g
  • Sugar 11g
  • Sodium 1576mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can swap the salsa for taco sauce if preferred.
Use baked beans if you don't like kidney beans.

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