Mexican Chicken and Rice Bake

Instructions:
Make the Enchilada Sauce: Spray a small saucepan with cooking oil and heat over medium-high. Add the onion and garlic, cooking for a few minutes until softened. Stir in the passata, stock, spices, vinegar, and maple syrup. Reduce heat, cover, and simmer for about 15 minutes. Blend until smooth and set aside.
Prepare the Rice: Rinse the rice under running water until clear. Combine the rice with 2 cups of chicken stock in a saucepan. Bring to a boil, reduce heat, cover, and simmer until most of the stock is absorbed. Turn off the heat and leave covered for about 10 minutes to ensure the rice is fully cooked.
Preheat Oven: Set the oven to 180°C (fan 160°C), 350°F, or gas mark 4.
Cook the Chicken: Season the chicken breasts with salt and pepper. Heat a large frying pan with cooking oil over medium-high. Cook the chicken breasts until lightly browned on each side (they don’t need to be fully cooked as they’ll finish in the oven). Pour the enchilada sauce over the chicken, ensuring it is well covered.
Assemble the Dish: Mix the cooked rice with kidney beans and chopped coriander. Place in an ovenproof dish. Layer the chicken breasts and sauce on top, then sprinkle with cheddar and mozzarella.
Bake: Cover loosely with foil and bake for 15-20 minutes until the cheese is melted and the chicken is cooked through. For extra browning, place under the grill for a few minutes.
Serve: Sprinkle with additional fresh coriander before serving.