Ingredients

1 tbsp olive oil

400g (13oz) chicken breast, about 1/3″ (1cm) thick, sliced horizontally into thin steaks

1 small onion, diced

3 cloves garlic, crushed

1 red bell pepper (capsicum), diced

680g (24oz) tomato passata or crushed canned tomatoes

3 cups chicken broth or water (750ml)

1 1/2 cups frozen corn (250g)

1/2 tsp cayenne pepper (adjust to taste)

1 tbsp dried oregano

2 tsp cumin

1 1/2 tsp coriander

2 tsp onion powder

1 tbsp brown sugar

Salt and pepper, to taste

1 1/2 cups (270g) white rice (short, medium, or long grain), uncooked

1 – 1 1/2 cups grated cheese (about 125 – 150g)

Chopped cilantro/coriander (optional, for garnish)

Instructions

Step 1: Heat olive oil over medium-high heat in a large skillet.

Step 2: Add the chicken and cook each side for 2 minutes or until cooked through, then remove the chicken onto a plate.

Step 3: If the skillet looks dry, add a little more oil. Add the diced onion and crushed garlic, cooking for about 1 1/2 minutes until they start to soften.

Step 4: Add the diced bell pepper and cook for an additional 2 minutes.

Step 5: Add the tomato passata (or crushed tomatoes), chicken broth, frozen corn, cayenne pepper, oregano, cumin, coriander, onion powder, brown sugar, salt, and pepper. Bring the mixture to a simmer.

Step 6: Stir in the uncooked rice, cover the skillet with a lid, reduce the heat to medium-low, and cook without stirring for 15 to 18 minutes, or until the rice is tender and most of the liquid is absorbed.

Step 7: While the rice is cooking, shred or roughly chop the cooked chicken.

Step 8: When the rice is done, quickly stir the shredded chicken through the rice mixture. Sprinkle grated cheese evenly on top.

Step 9: Place the skillet under a broiler or grill until the cheese is golden and bubbly, about 3 to 5 minutes.

Step 10: Serve hot, garnished with chopped cilantro or coriander if desired.

Tips & Variations

Use chicken thighs instead of breast for more juiciness.

Adjust cayenne pepper to control the spiciness according to your taste.

Try adding black beans or diced jalapeños for extra texture and flavor.

For a dairy-free option, substitute cheese with a plant-based alternative or omit it entirely.

Use vegetable broth to make it vegetarian, substituting chicken with firm tofu or extra vegetables.

FAQs

Can I use brown rice instead of white rice?

Brown rice can be used, but it will require a longer cooking time and more liquid. It’s best to cook the brown rice separately and mix it in near the end to avoid undercooking.