Chicken enchilada rice bake

• Chicken thighs (bone-in)600g
• Basmati rice250g
• Passata500g
• Brown onions100g
• Mixed peppers (3 pack)1
• Ground cuminstore cupboard5g
• Mild chilli powderstore cupboard3g
• Black beans (400g tin)1
• Mature cheddar100g
• Stock cubes (12 pack)1

Plus salt and pepper. About £4.58 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Take the chicken off the bone, remove the skin and cut into chunks. Fry with 1 chopped onion and 1 chopped pepper for 6 minutes.

3. 3

   Stir in 1 tsp cumin, ½ tsp chilli powder and 250g rice, then add 500g passata, 1 drained tin black beans and 1 stock cube dissolved in 400ml boiling water.

4. 4

   Tip into a baking dish, cover tightly with foil and bake for 25 minutes until the rice is tender and the chicken cooked through.

5. 5

   Uncover, scatter with 100g grated cheddar and bake for 5 minutes more.