1½ cups Rice
2 cups Chicken stock
1 Onion, finely diced
1 can of Corn Kernels, rinsed
1 can of Red Kidney Beans, rinsed
2 large Chicken Breasts, evenly sliced and seasoned
1 x 500g Colcom Chakalaka Boerewors
2 cups Salsa (mild, medium or hot - your choice)
¼ cup fresh Coriander, chopped
½ tsp Paprika
½ tsp Chilli Powder
1 tsp Cumin
1 tsp Onion Powder
Optional : 1 cup Cheddar Cheese
To Serve: Grated Cheddar, halved Cherry Tomatoes, Avocado and Coriander
- Preheat your oven to 180°C and spray a large baking dish with non-stick spray.
- In a large bowl, mix together everything but the chicken (you can add the 1 cup Cheddar Cheese here if you wish to include it)
- Gently fry and cook through the chicken breasts and Chakalaka Boerewors, lay them onto the bottom of your baking dish and top with the rice mixture. Cover with foil and bake at 180°C for 1 hour.
Uncover and top with more grated cheese, fresh coriander, halved cherry tomatoes and wedges of avocado.