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Mexican Roast

A community recipe by Indestructibleflower

Not tested or verified by Nigella.com

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Introduction

This is a great recipe for chicken!!

Ingredients

Serves: 4

Metric Cups

165 grams rice
300 grams kidney beans (rinsed and drained)
3½ tablespoons fresh coriander (chopped)
1 tablespoon oil
600 grams chicken fillets
400 grams spicy sauce (for tacos)
250 grams cheese
130 grams sour cream

5⅚ ounces rice
10⅗ ounces kidney beans (rinsed and drained)
3½ tablespoons cilantro (chopped)
1 tablespoon oil
21⅙ ounces chicken fillets
14⅛ ounces spicy sauce (for tacos)
8⅚ ounces cheese
4⅗ ounces sour cream

Method

Mexican Roast is a community recipe submitted by Indestructibleflower and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven at 180oC and lightly grease a deep casserole dish dia. 21 cm.

Boil some rice.

Mix the beans and 1 1/2 tbs. of the coriander in the dish, add the rice and mix well. Press together so that the beans are well tucked in the rice and so that it all is a little bit flat.

Heat the oil in a big frying pan on moderate heat. SautÃ© the chicken fillets 3 min and turn, add the taco sauce and fry for another 3 minutes.

Sprinkle half of the cheese on the rice and lay the fried chicken starwise on top of the cheese/rice mixture. Spoon the taco sauce mixture on top.

Sprinkle the remaining coriander and the rest of the cheese. Cover with aluminium foil.

Put in the oven until the mixture bubbles and the cheese is melted and light gold. Cook the last 5 min. without the aluminium foil. Take it out of the oven and let it rest for a while.

Cut in 4 and spoon carefully out of the dish so that the layers stay in form. Sprinkle the rest of the coriander on top and spoon some sour cream on top.