Step 1: Prepare the Sauce
Spray a small saucepan with cooking oil and place over medium-high heat.
Add the onion and garlic and sauté for 3–4 minutes until softened.
Stir in the crushed tomatoes, chicken stock, paprika, cumin, oregano, cayenne pepper, cider vinegar, and maple syrup.
Reduce heat, cover, and simmer for 15 minutes.
Transfer the mixture to a blender and blend until smooth. Set aside.
Step 2: Cook the Rice
Rinse the rice under cold running water until the water runs clear.
Add the rice and 2 cups of chicken stock to a saucepan.
Bring to a boil.
Reduce heat to low, cover, and simmer until the liquid is almost absorbed.
Turn off the heat and leave covered for 10 minutes to finish cooking.
Step 3: Prepare the Chicken
Preheat the oven to 180°C (350°F), 160°C fan, or Gas Mark 4.
Season both sides of the chicken cutlets with salt and black pepper.
Heat a large frying pan over medium-high heat and lightly spray with cooking oil.
Brown the chicken on both sides for 2–3 minutes per side. The chicken does not need to be fully cooked.
Pour the blended sauce over the chicken and coat evenly.
Step 4: Assemble the Bake
Mix the cooked rice with the kidney beans and chopped coriander.
Transfer the rice mixture to an oven-safe baking dish.
Arrange the chicken and sauce evenly over the rice.
Sprinkle the mozzarella and cheddar cheese on top.
Step 5: Bake
Cover the dish loosely with foil.
Bake for 20–30 minutes, or until the chicken is fully cooked and the cheese has melted.
For a golden cheesy topping, place under the broiler/grill for 2–3 minutes.
Step 6: Serve
Garnish with fresh coriander.
Serve hot and enjoy.