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Bring a little fiesta to your dinner table with this flavour-packed baked rice. Starring Gotzinger’s Smoky Texas Brat, vibrant Mexican spices, and a bubbling golden cheese topping, this one-dish wonder is big on flavour and easy on the washing up. Weeknight dinner = sorted!

  

  • Ingredients

    • Long grain rice – 1.5 cups
    • Mexican spice mix (we used Mingle Smoky Taco Mild Chipotle Recipe Base) – 30g
    • Brown onion (diced) – 1
    • Red capsicum (diced) – 1
    • Corn kernels – 1 cup
    • Baby spinach – 120g
    • Gotzinger’s Smoky Texas Brat (sliced approx. 1.5cm thick)
    • Lime juice – juice of one lime
    • Chicken stock – 2 cups
    • Mexican blend of shredded cheese – 250g
    • Fresh coriander sprigs – to garnish



  • Instructions

    • Set the oven to 200°c fan forced.
    • In a large baking dish, combine rice, Mexican spice mix, onion, baby spinach, slices of Smoky Texas Brat, squeeze of lime juice and pour over chicken stock.
    • Cover the tray with aluminium foil and bake in the oven for 40 minutes.
    • Remove from the oven after 40 minutes, give the bake a good mix.
    • Drop the temperature of the oven to 180°c.
    • Top with shredded cheese, and put back in the oven for another 15 minutes or until the cheese is golden brown on top.
    • Remove from the oven and garnish with sprigs of fresh coriander.
    • Serve and enjoy!

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