Method

Spray a small saucepan with Frylight or Pam spray and add the onion and garlic, cook for a few minutes to soften. Add the passta, water, chilli powder, cumin, paprika, vinegar,  sugar and cayenne pepper and stir thoroughly, reduce heat and simmer for about 20mins. Then put it all through a blender and set aside.

Preheat the oven to 180c or 350f.

Add the rice to a saucepan of  2 cups boiling hot water, boil on a high heat until water starts to bubble, then reduce heat right down to a very low heat, cover and simmer until all water is almost absorbed. Turn off heat, but leave saucepan on hob, covered, this will give you perfectly cooked rice.

Heat a large frying pan  with some Frylight or Pam spray and add the chicken breasts, cook each side until they are lightly browned.

Add the spicy tomato sauce from the saucepan and cook for a further few mins.

Mix your rice with the kidney bans and some freshly chopped coriander. and add it to a oven proof dish.

Top the rice with the chicken breasts and spicy tomato sauce and then add your cheese.

Bake in the oven for approx 30mins until all cheese has melted.

Serve topped with some fresh coriander and a side salad.

You can also do this recipe with extra lean beef mince