- ¾ cup (165 g/5½ oz) short-grain rice
- 1 tablespoon oil
- 600 g (1¼ lb) boneless, skinless chicken thigh fillets, unrolled
- 400 g (13 oz) spicy taco sauce
- 300 g (10 oz) tin red kidney beans, drained and rinsed
- 3½ tablespoons chopped coriander (cilantro) leaves
- 2 cups (250 g/8 oz) grated Cheddar cheese
- ½ cup (125 g/4 oz) sour cream
1. Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a 7 cm (2¾ inch) deep, 21 cm (8½ inch) round ceramic casserole dish. Bring a large saucepan of water to the boil, add the rice and cook for 10–12 minutes, stirring occasionally. Drain.
2. Heat the oil in a large frying pan over medium heat. Add the chicken thighs and sauté for 3 minutes, then turn over. Pour in the spicy taco sauce, stir well and then cook for a further 3 minutes.
3. To assemble the Mexican chicken bake, combine the beans, rice and 1½ tablespoons of the coriander in a large bowl and toss together. Lightly press the mixture into the bottom of the prepared casserole dish. Spread half the cheese over the rice mixture. Arrange the chicken thighs and sauce on top in a star shape, sprinkle with 1½ tablespoons of the coriander, then sprinkle with the rest of the Cheddar cheese. Cover with foil.
4. Bake for 35–40 minutes, or until the mixture is bubbling and the cheese is melted and slightly browned—remove the foil for the last 5 minutes of cooking. Cut into four servings with a knife and scoop out each serving carefully, trying to keep the layers intact. Serve sprinkled with the remaining coriander and a dollop of sour cream.
- Main Ingredients - Chicken
- Cuisine - Mexican
- Course - Dinner, Main-course, Lunch
- Occasion - Family meals, Dinner Party, Midweek dinner