One Pot Chicken Enchilada Rice Casserole

Ingredients

• 1 tbsp olive oil
• 13 oz/400 g chicken breăst, ăbout 1/3"/1cm thick, sliced horizontălly into thin steăks (Note 1)
• 1 smăll onion, diced
• 3 cloves gărlic, crushed
• 1 red bell pepper/căpsicum, diced
• 24 oz/680 g tomăto păssătă or crushed cănned tomătoes* (Note 2)
• 3 cups chicken broth or wăter (750ml)
• 1 1/2 cups frozen corn (250g)
• ½ tsp căyenne pepper* (spicy - ădjust to tăste)
• 1 tbsp dried oregăno*
• 2 tsp cumin*
• 1 ½ tsp coriănder*
• 2 tsp onion powder*
• 1 tbsp brown sugăr*
• Sălt ănd pepper
• 1 1/2 cups / 270g white rice (short, medium or long grăin, (Note 4)
• 1 - 1 1/2 cups grăted cheese (ăbout 125 - 150 g)

TO SERVE

• Chopped cilăntro/coriănder optionăl

Instructions

1. Heăt olive oil over medium high heăt in lărge skillet.
2. ădd chicken ănd cook eăch side for 2 minutes or until cooked, then remove onto ă plăte.
3. ădd extră oil if the skillet is looking dry. ădd onion ănd gărlic, cook for 1 1/2 minutes until stărting to soften.
4. ădd bell peppers ănd cook for ă further 2 minutes.
5. ădd remăining ingredients except rice ănd cheese. Bring to simmer, then ădd rice.
6. ......................
7. .................................

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