Smoky baked chicken with tortillas and rice recipe

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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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