Mexican Chicken Bake - Primula
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Mexican Chicken Bake

A quick and easy Mexican Chicken Bake, sure to impress all your friends and family.
What you need
What you need
  • 1 tube of Primula Original Cheese
  • Low calorie cooking spray
  • 1 small red onion, diced
  • 1 small garlic clove, crushed
  • 250ml passata
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 2 skinless and boneless chicken breasts, diced
  • 180g long grain rice (pre-prepared)
  • 150g kidney beans
  • Coriander, chopped
How you do it
How you do it
  • Heat the cooking spray in a medium pan, then add the onion and garlic until soft. Add the passata, chilli powder, cumin, paprika and cayenne pepper. Reduce the heat and simmer for 20 minutes, stirring regularly. Allow to cool and blend until smooth to make a spicy tomato sauce.
  • Preheat the oven to 180c / 350f /gas mark 4)
  • Heat cooking spray in a large pan and add chicken breasts for 2-3 minutes until lightly browned.
  • Add the sauce from earlier to the pan and cook for another 2-3 minutes.
  • Mix the rice, chicken and sauce. Add kidney beans and mix, then transfer to an oven proof dish.
  • Top with a generous amount of Primula Original Cheese.
  • Place in the oven for 20-25 minutes until the cheese is golden.
  • Top with fresh coriander to serve.
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