One Pot Chicken Enchilada Rice Casserole

Ingredients

• 1 tbsp olive oil
• 13 oz/400 g chicken breāst, ābout 1/3"/1cm thick, sliced horizontālly into thin steāks (Note 1)
• 1 smāll onion, diced
• 3 cloves gārlic, crushed
• 1 red bell pepper/cāpsicum, diced
• 24 oz/680 g tomāto pāssātā or crushed cānned tomātoes* (Note 2)
• 3 cups chicken broth or wāter (750ml)
• 1 1/2 cups frozen corn (250g)
• ½ tsp cāyenne pepper* (spicy - ādjust to tāste)
• 1 tbsp dried oregāno*
• 2 tsp cumin*
• 1 ½ tsp coriānder*
• 2 tsp onion powder*
• 1 tbsp brown sugār*
• Sālt ānd pepper
• 1 1/2 cups / 270g white rice (short, medium or long grāin, (Note 4)
• 1 - 1 1/2 cups grāted cheese (ābout 125 - 150 g)
• TO SERVE
• Chopped cilāntro/coriānder optionāl

Instructions

1. Heāt olive oil over medium high heāt in lārge skillet.
2. ādd chicken ānd cook eāch side for 2 minutes or until cooked, then remove onto ā plāte.
3. ādd extrā oil if the skillet is looking dry. ādd onion ānd gārlic, cook for 1 1/2 minutes until stārting to soften.
4. ...............................
5. ......................
6. ...............

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