The recipe for connection: Mexican chicken and rice

Cheesy, spicy, and effortlessly delicious. This dump-and-bake fiesta is your new weeknight hero.

Serves 4 | 30+ mins 

Method: 

1. Preheat oven to 180°C. Dice the chicken breasts into bite-sized pieces. Dice the red capsicum and finely chop the onion. Slice the jalapeños, removing the seeds if you prefer less heat, and cut the lime into wedges.

    

2. In a bowl, toss the diced chicken with salt, pepper, smoked paprika and taco seasoning.

    

3. In a large ovenproof baking dish, combine the rice, chicken stock, crushed tomatoes, black beans, corn, diced capsicum and onion. Mix well. Scatter the seasoned chicken evenly over the top and stir.

    

4. Cover the dish tightly with foil and bake for 35 minutes, until the rice is tender and the chicken is cooked through.

    

5. Remove the foil, sprinkle the shredded cheese generously over the top, and return to the oven uncovered for 5–10 minutes, until the cheese is melted and lightly golden.

    

6. Sprinkle fresh coriander over the top, serve with lime wedges and sliced jalapeños.