Smoky baked chicken with tortillas and rice recipe
Nutritious and delicious, this crunchy bake makes a fun and flavourful family meal. Feel free to experiment with different flavoured tortilla chips and ready-made pasta sauces to find your favourite combination.
Tip: you can use any leftover frozen rice or risotto, or ready-made rice pouches to make this dish. Just add instead of the long grain rice and cook per instructions.
Ingredients
- 250 g long grain rice, cooked
- 400 g mini chicken fillets, cubed
- 350 g pasta sauce from a jar
- 1 tbsp sweet smoked paprika
- 75 g grated Cheddar and mozzarella mix
- 80 g tortilla chips
- 2 tbsp chopped parsley
- 8.8 oz long grain rice, cooked
- 14.1 oz mini chicken fillets, cubed
- 12.3 oz pasta sauce from a jar
- 1 tbsp sweet smoked paprika
- 2.6 oz grated Cheddar and mozzarella mix
- 2.8 oz tortilla chips
- 2 tbsp chopped parsley
- 8.8 oz long grain rice, cooked
- 14.1 oz mini chicken fillets, cubed
- 12.3 oz pasta sauce from a jar
- 1 tbsp sweet smoked paprika
- 2.6 oz grated Cheddar and mozzarella mix
- 2.8 oz tortilla chips
- 2 tbsp chopped parsley
Details
- Cuisine: American
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/180°C fan/400°F/gas mark.
- Place the rice, chicken, sauce, paprika and 100ml (3.4fl oz) hot water in a small ovenproof dish and stir well together.
- Bake for 30 minutes until the chicken is cooked through with no pink meat.
- Sprinkle three-quarters of the cheese over the chicken then break up the tortilla chips and scatter over. Sprinkle over the remaining cheese and parsley, then bake for a further 5 minutes until the cheese has melted and the tortillas have browned a little at the edges.
This recipe is courtesy of Waitrose & Partners.
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