Mexican Chicken and Rice Bake

Mexican Chicken and Rice Bake 🌮🍗
Ingredients:
1 cup (180g) of long grain rice
480ml (2 cups) of chicken stock
300g (10.5oz) canned kidney beans, drained and rinsed
Small handful of fresh chopped coriander (cilantro)
2 uncooked chicken breasts, sliced into cutlets (approx 500g/17.5oz)
50g (2oz) of mozzarella, grated
30g (1oz) of cheddar, grated
Cooking oil spray
Salt and pepper to season
For the Enchilada Sauce:
240g (1 cup) of canned crushed tomatoes (or use passata and 1 tablespoon of tomato paste)

180ml (¾ cup) of chicken stock
1 tablespoon of paprika
1.5 teaspoons of cumin
1 teaspoon of oregano
½ teaspoon of cayenne pepper (use more or less depending on your spice level)
1 large onion, finely chopped
2 cloves of garlic, crushed
1 tablespoon of cider vinegar
1 tablespoon of maple syrup or honey

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