Mexican Chicken Bake

• 500 g boneless skinless chicken thighs
• 1 tablespoon oil
• 1 1/2 cups cooked rice
• 300 g drained red kidney beans
• 3 tablespoons chopped fresh coriander
• 200 g spicy taco sauce
• 1 can tomatoes, supreme
• 250 g grated cheddar cheese
• 1/2 cup sour cream

1. Trim away excess fat from chicken. Cut each thigh into four pieces. Heat oil in a frypan, saute' chicken until just brown. Add taco sauce and tomato supreme, simmer for three minutes. Remove from heat.
2. Combine the rice, kidney beans and half the coriander. Mix well. Press rice mixture into the base of a wide shallow casserole dish. Spread over half the cheese. Top with chicken and sauce mixture. Sprinkle across remaining coriander and cheese. Place on lid on it or cover with foil.
3. Bake for 35-40 minutes at 180 degrees c until the mixture is bubbling and cheese has melted. Remove the lid or foil for the last five minutes of cooking.
4. Serve this with the sour cream.

oil, rice, beans, fresh coriander, taco sauce, tomatoes, cheddar cheese, sour cream

Taken from www.food.com/recipe/mexican-chicken-bake-235186 (may not work)