Chicken enchilada rice bake

• 1 tbsp olive oil
• 1 onion (chopped)
• 500 g chicken breasts (cut into small chunks)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 150 g long grain rice
• 1 × 400g tin chopped tomatoes
• 1 × 400g tin black beans (drained and rinsed)
• 400 ml hot chicken stock
• 100 g cheddar (grated)
• salt and black pepper (to taste)

Method

1. 1Heat the oven to 190C fan. Heat the oil in a large ovenproof pan over a medium heat and cook the onion for 4 to 5 minutes.
2. 2Add the chicken and cook until it is no longer pink on the outside, then stir in the cumin and paprika.
3. 3Stir in the rice, chopped tomatoes, black beans and hot stock, and season well.
4. 4Bring to a simmer, then cover and transfer to the oven for 25 minutes until the rice is tender.
5. 5Scatter over the cheese and return to the oven, uncovered, for 5 to 8 minutes until melted and bubbling.
6. 6Check the chicken is cooked through and the bake is piping hot before serving.