Dump-And-Bake Salsa Chicken And Rice

Ingredients

• 1.5 cup long grain white rice
• 800 gram chicken thigh fillets
• 400 gram chunky tomato salsa
• 1 tin tinned corn kernels
• 1 tin tinned black beans
• 600 millilitre chicken stock
• 2 teaspoon ground cumin
• 1 cup grated tasty cheese

Instructions

1. 1Heat the oven to 180°C and tip the rice, chicken, salsa, drained corn, drained black beans, stock and cumin into a large baking dish.
2. 2Stir once, then cover the dish tightly with foil.
3. 3Bake for 60 minutes without lifting the foil.
4. 4Take the foil off, scatter the cheese over and bake for 10 more minutes.
5. 5Freezer bag version: put the chicken, salsa, drained corn, drained beans and cumin in a large zip-lock bag and freeze for 3 months, then thaw overnight and add the rice and stock in the dish. Cooked leftovers keep 3 days in the fridge or freeze for 2 months; reheat in the microwave for 4 minutes.