Hearty, extra easy & tasty Rice Bake.
Preheat oven to 180C. Lightly grease a 7cm deep, 21cm round casserole dish.
Bring 1.5 cups water and rice to the boil, stir occassionally, simmer with lid until cooked (absorption method).
Heat oil in pan and saute chicken thighs until golden & half cooked through, add salsa and crushed tomatoes, cook for a further 3 minutes.
To assemble rice bake: combine the rice, beans & coriander, toss together and lightly press .75 of the mixture into the casserole dish.
Spoon in chicken mixture and top gently with remaining rice mixture.
Finally top with grated cheese and bake until golden, about 25-30 mins.
Serve with sour cream.
Nutritional analysis per serving (4 servings)
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.
You can swap the salsa for taco sauce if preferred.
Use baked beans if you don't like kidney beans.
Trending This Week