Cheesy Mexican-Inspired Chicken Rice Bake

Winter Warmer

Very High Fibre

New

with Black Beans, Spiced Tortilla Chip Crust and Sour Cream

10 min

Difficulty: 2/3

Mexican

Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Chicken breast • Sweet bell pepper • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Red onion • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Green onion.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Very High Fibre

Soup-stew

New

Latin-american-faves

Winter-warmers

Speciality

Ingredients

Chicken Breasts

2 unit(s)

Basmati Rice

0.75 cup

Black Beans

1 unit(s)

Corn Kernels

113 g

Enchilada Spice Blend

8 g

Tex-Mex Paste

2 tbsp

Sweet Bell Pepper

1 unit(s)

Red Onion

1 unit(s)

Chicken Broth Concentrate

2 unit(s)

Cheddar Cheese, shredded

1 cup

Tortilla Chips

85 g

Green Onion

2 unit(s)

Sour Cream

86 mL

Salt

0.125 tsp

Oil

2.5 tbsp

Butter

2 tbsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 450˚F. Wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water, half the broth concentrate, 2 tbsp (4 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

Meanwhile, peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 servings).
Core, then cut pepper into 1/2-inch pieces.
Drain and rinse beans.
To a large bowl, add Tex-Mex paste, remaining broth concentrate and 1/4 cup (1/2 cup) water. Whisk to combine, then set aside.
Pat chicken dry with paper towels, then cut into 1-inch pieces.
Season chicken all over with half the Enchilada Spice Blend, salt and pepper.

Heat a large non-stick pan over medium-high.
When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
Cook for 2-3 min, stirring occasionally. (NOTE: Chicken will finish cooking in step 5.)
Transfer chicken to the bowl with Tex-Mex mixture. Set aside.
To the same pan, add 1 tbsp (2 tbsp) oil, then onions, peppers and corn.
Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
Transfer veggies to the bowl with chicken.

Once rice is cooked, fluff with a fork.
To the bowl with chicken and veggies, add rice.
Add beans, half the sour cream and 1/4 cup (1/2 cup) cheese, then stir to combine.
Pour mixture into an 8x8-inch baking dish (use 9x13-inch for 4 servings).
Sprinkle remaining cheese over top.

Lightly crush tortilla chips into 1/2-inch pieces.
To a medium bowl, add tortilla chips, 1 tbsp (2 tbsp) oil and remaining Enchilada Spice Blend. Toss to coat.
Sprinkle seasoned tortilla chips over top of chicken bake.
Bake in the middle of the oven for 10-13 min, until chicken is cooked through and cheese is melted.**