MEXICAN CHICKEN AND RICE

1 cup white rice

1 cup hot water

1/2 teaspoon salt

1 tablespooon canola oil

1 large brown oion, diced

1 medium red capsicum, diced

1 medium green capsicum, diced

750 grams chicken tenderloins, diced

2 teaspoons chopped garlic

1 x 800 gram can diced tomatoes

1 x 420 gram can corn kernels, drained

1 x 300 gram jar medium salsa

1 x 420 gram can kidney or black beans, drained, optional

1 packet taco seasoning

300 mls sour cream

2 cups shredded tasty cheese

preheat oven to 180 c.

place the rice, water and salt in a small saucepan over medium heat.

bring to boil then cover and simmer for 5 minutes until the water evaporates. the rice wont be cooked properly. put aside.

heat the oil in a large frypan, on medium heat and saute the onion and capsicum until the onion is translucent. 

add the chicken and garlic stirring till chicken is changing colour.

add in the tomatoes , corn, salsa and beans then stir in the taco seasoning. bring to boil stirring,  then remove from heat

cover the bottom of a large casserole dish with the rice then carefully pour over the chicken mix.

dot the top with 2/3rds of the sour cream then sprinkle with the cheese.

cook for approx. 30 minutes until cheese is melted and golden.

serve with a dollop of sour cream and some avocado or gaucamole. add some tortilla chips if desired.

I also sprinkled some chilli flakes over the cream.

I used kidney beans.