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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I got this recipe from the A. I do not like things hot and spicy, but DH loved it. I used chicken breasts in my recipe, and next time I will use mild taco sauce, but If you are like my DH, GO FOR IT . Tomato Supreme is made by Edgell. Ingredients:
500 g boneless skinless chicken thighs |
1 tablespoon oil |
1 1/2 cups cooked rice |
300 g drained red kidney beans |
3 tablespoons chopped fresh coriander |
200 g spicy taco sauce |
1 can tomato, supreme |
250 g grated cheddar cheese |
1/2 cup sour cream |
Directions:
1. Trim away excess fat from chicken. Cut each thigh into four pieces. Heat oil in a frypan, saute' chicken until just brown. Add taco sauce and tomato supreme, simmer for three minutes. Remove from heat.
2. Combine the rice, kidney beans and half the coriander. Mix well. Press rice mixture into the base of a wide shallow casserole dish. Spread over half the cheese. Top with chicken and sauce mixture. Sprinkle across remaining coriander and cheese. Place on lid on it or cover with foil.
3. Bake for 35-40 minutes at 180 degrees c until the mixture is bubbling and cheese has melted. Remove the lid or foil for the last five minutes of cooking.
4. Serve this with the sour cream.
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