Cuban-Style Chicken Rice Bake

In a large frying pan or oven-safe skillet, heat coconut oil and fry onion for about 5 minutes until starting to brown, add the garlic and bell peppers and fry for another 5 minutes. Now add cayenne pepper, cumin, turmeric, ginger, basil and mixed herbs and fry for 1 minute.

Push everything to the side of the pan and fry the rice for 4 minutes until going golden. Add tomato paste and cook for 1 minute. Add diced tomato and water, bring to a boil, then turn heat down to a gentle simmer for 20 minutes.

Stir in the chicken and simmer for a further 20–25 minutes or until the rice and chicken are cooked through and the sauce is thick.

Preheat oven to 220°C (425°F).

Take off heat, stir in black beans, lemon zest, lemon juice and salt. If using an oven-safe skillet, top with cheese and bake for 10 minutes or until cheese is melted and bubbling. If using a normal frying pan, transfer everything to a baking dish, top with cheese and bake as above.

Serve as desired with additional lemon or lime and enjoy!