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SPICY SPANISH ENCHILADA RICE

Tastic Spicy Spanish Flavoured Rice

2 Cooked chicken breasts, shredded

250-400ml Cheddar cheese

1 Tin black beans, drained and rinsed

125ml Frozen corn

Coriander, for garnish

Salt & Pepper


FOR THE ENCHILADA SAUCE

400ml Tomato puree

15ml Chili powder

10ml Cumin

250ml Chicken stock

15ml Garlic, minced

15ml Onion, finely diced

60ml oil

SPICY SPANISH ENCHILADA RICE

  1. Preheat the oven to 180C
  2. Prepare the rice as per the packet instructions. Whilst the rice is cooking, prepare the sauce.
  3. For the sauce, first fry the garlic and onion in the oil until soft
  4. Add the spices and stir through
  5. Add in the tomato and chicken stock and simmer until reduced to a thick spicy sauce
  6. To make the enchilada rice, mix the corn, black beans, Tastic, chicken and half the cheese together.
  7. Spoon into a baking dish, top with the remaining cheese and bake for 20-25 minutes until the cheese is melted and the dish is hot through.