Mexican Chicken Bake

• 3/4 cup short-grain rice
• 600 grams boneless chicken thighs cut into bite sized pieces
• 400 grams taco sauce
• 1 x 300 gram tin of red kidney beans
• 3 tablespoons fresh coriander leaves
• 1 tablespoon olive oil
• 2 cups grated cheddar cheese
• 1/2 cup sour cream

Preheat the oven to 180 degrees.  Lightly grease a casserole dish with canola oil or similar.  Cook the rice in a saucepan or in the microwave until tender (about 10 – 12 minutes) and drain well.  Add the kidney beans and half of the coriander to the rice and mix well to combine.  Spread the mixture on the bottom of the casserole dish and press down so the beans slightly ‘squash’ and the mixture is flat.  Sprinkle 1/2 the cheese over the mixture and set aside.
Heat the olive oil in a frypan and cook the chicken thighs until golden and cooked through.  Add the taco sauce and cook for about three minutes or until the sauce is nice and heated through.  Carefully arrange the chicken thigh and taco mixture on top of the rice and bean mixture and sprinkle with the remaining cheese.  Bake for 40 minutes or until bubbling and golden.  Serve with the sour cream and remaining coriander leaves as garnish.  Great with some crusty bread and a margarita!