Mexican Chicken Bake

Recipe contributed by Catherine Blackwell.

This is a great one to prepare in the morning and put in the oven when you get home. I normally buy the biggest size BBQ chicken and find I can reserve enough chicken meat to do another meal and there is still ample meat for this meal.

Serves: 4


2 cups cooked rice

300g tin red kidney beans, drained & rinsed

Garden Gourmet Coriander (squeeze size dependent on taste)

1 Tb oil

1 BBQ chicken

jar salsa or taco sauce

2 cups grated cheese (approx)

sour cream & corn chips to serve (optional)



1. Preheat oven to 180c. Grease baking dish. Cook rice and drain

2. Combine beans, rice and coriander in prepared dish. Lightly press mixture into dish so it is flat.

3. Remove chicken meat from carcass and mix with salsa.

4. Layer chicken over the rice, sprinkle with cheese to lightly cover chicken.

5. Bake 35 – 40 minutes or until cheese is golden – remove foil for last 5 minutes of cooking.

6. Serve with sour cream and corn chips and a sprinkle of fresh coriander leaves.