Cheesy Honey Chipotle Dump And Bake

A one dish dinner for nights when you’ve had a long day and just want something easy that still feels satisfying. Minimal washing up, high protein and packed with veggies for volume.

By @alexskitchenbangers

Original recipe source

Cook time: 47 minutes

Servings: 4

Ingredients

• 250 g long grain easy cook rice
• 1.5 red pepper
• 200 g courgettes
• 500 ml hot chicken stock
• 1.5 tbsp tomato purée
• 25 g honey
• 3 tsp chipotle paste
• 500 g chicken breast
• 1.5 tsp smoked paprika
• 1.5 tsp garlic granules
• 0.5 tsp onion granules
• 0 salt
• 0 black pepper
• 1 tbsp lightest cream cheese
• 30 g reduced fat cheddar
• 30 g Red Leicester cheese
• 0 fresh coriander

Instructions

1. Preheat the oven to 200°C fan.
2. Add the washed rice, diced red peppers, and diced courgettes to a large baking dish and spread them out evenly.
3. Whisk together the hot chicken stock, tomato purée, honey, and chipotle paste until completely smooth.
4. Pour the whisked mixture over the rice and vegetables and stir really well, making sure there’s no dry rice hiding underneath.
5. Scatter the diced chicken evenly over the top of the dish.
6. Sprinkle over the smoked paprika, garlic granules, onion granules, salt, and plenty of black pepper, then lightly mix just the top layer so the chicken is seasoned without disturbing the rice too much.
7. Cover the dish tightly with foil and bake for 35 minutes, until the rice is cooked and most of the liquid has been absorbed.
8. Remove from the oven, take off the foil, then stir through the cream cheese (if using) while everything is hot.
9. Scatter over the grated cheeses and return the dish to the oven uncovered for 10-12 minutes, until bubbling and lightly golden.
10. Finish with fresh coriander.