About this recipe:I took a look around the site for a recipe like this, and not having found one, I decided to have a go creating one. My family really enjoy it. You can adjust the heat to your own preference. You could also omit the chicken for a nutritious vegetarian option. I think it's pretty versatile. It would be delicious served with tortilla chips, guacamole and a fresh green salad. Hope you like it!
2 cloves garlic, minced (I use ready minced garlic, about 2 teaspoons)
2 or 3 boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 tsp ground coriander
1/2 tsp cumin
dash of chilli powder or a few grinds of crushed chilli mill
1 large tin refried beans (434 grams approximately)
180ml salsa, mild or medium
180ml soured cream or creme fraiche
150g grated cheddar
4 or 5 cherry tomatoes, sliced
10-12 slices of fresh or canned jalepeno peppers
1 small handful chopped fresh coriander or cilantro
30g lightly crushed plain tortilla chips
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Method Prep:30min › Cook:30min › Ready in:1hr
Bring water and stock cube to boil in small pot with lid. Add rice, cover and turn down heat. Don't peak. Cook for about 15-20 minutes. No need to rinse or drain.
Meanwhile, saute onion, garlic and pepper in saucepan with oil. Add chicken and cook till tender. Add grated carrot, zucchini and spices and cook for a further minute on low heat. Add rice and toss together. Spread mixture evenly in an 8"x12" baking pan.
Dollop beans on top and spread carefully as much as possible. Cover with layer of salsa. Spread sour cream or creme fraiche over salsa. Top with grated cheddar. Evenly space tomatoes and peppers over cheese to decorate. Bake for 30 minutes in 190 C or 375 F.
Top with chips and coriander just before serving.
This recipe has been edited by Allrecipes staff to include measurements familiar to UK and Irish cooks.