Name: One Pot Chicken Enchilada Rice Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Ingredients: 1 tbsp olive oil; 13 oz/400 g chicken breast, about 1/3"/1cm thick, sliced horizontally into thin steaks (Note 1); 1 small onion, diced; 3 cloves garlic, crushed; 1 red bell pepper/capsicum, diced; 24 oz/680 g tomato passata or crushed canned tomatoes* (Note 2); 3 cups chicken broth or water (750ml); 1 1/2 cups frozen corn (250g); ½ tsp cayenne pepper* (spicy - adjust to taste); 1 tbsp dried oregano*; 2 tsp cumin*; 1 ½ tsp coriander*; 2 tsp onion powder*; 1 tbsp brown sugar*; Salt and pepper; 1 1/2 cups / 270g white rice (short, medium or long grain, (Note 4); 1 - 1 1/2 cups grated cheese (about 125 - 150 g); Chopped cilantro/coriander (optional)