Ingredients
The following ingredients have 6 Servings
- 1 cup white rice
- 1 tbsp olive oil
- 1 brown onion, diced
- 2 chicken breasts, 1.5cm dice
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- 1 tsp paprika
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 1 zucchini, diced
- 400g tin crushed tomatoes
- 400g tin black beans, drained
- 420g tin corn kernels, drained
- 200g sour cream
- 1 1/2 cups grated tasty cheese
Instruction
- Preheat oven to 180C.
- Place rice in a small saucepan with 1 cup water. Bring to the boil, then reduce heat, cover with a lid and simmer for 5 minutes until all of the water has been absorbed. The rice will still be a little hard.
- Heat oil in a large frypan and cook onion for 3 minutes until just starting to soften. Add chicken and garlic and cook, stirring, for 3 minutes. Add cumin and paprika, as well as plenty of salt and pepper, and stir well. Remove from heat and stir through vegetables and tinned items. Don’t add any extra liquid.
- Place par-cooked rice in the base of a large casserole dish. Top with chicken and vegetable mixture. Dollop over sour cream and sprinkle with grated cheese. Bake for 30 minutes until cheese is melted and golden.
