? cups of hot chicken stock. Fresh is best but bouillon will work too
100g of any spicy sausage such as chorizo chopped into chunks
200g of leftover chicken or Rotisserie chicken cut into strips
½ tsp. Of Anjo or Chipotle chilli flakes or red chilli flakes will do
½ tsp. Of dried cumin, coriander, smoked paprika and oregano
½ a white or red onion finely chopped
2 large roasted red pepper from a jar cut into chunks
3 cloves of garlic minced
1 can of tomatoes drained
1 can of black beans drained
Juice of 1 lime or ½ lemon
Fresh coriander and lime to serve
Sea salt to season
Method:
1. In a large mixing bowl stir all ingredients together. This may seem strange but this is a no cook dish and everything gets baked in the oven in the liquid
2. Mix really well so that all the rice is completely covered, it may seem like there is not much rice to liquid ratio
3. Pour everything into a ceramic oven dish or lasagne dish. About 10inch or so.
4. Bake for 45 mins at 180C stirring every 15 minutes, you'll notice the rice becoming cooked and fluffy and the liquid evaporating
5. Taste that the rice is cooked and if still a little al dente add another splash of stock or water and cook for another 5 mins, season to taste
6. Fluff everything together to ensure an even distribution of beans, meat and rice and serve in big bowls with sprinkling of fresh coriander and a lime wedge.
