Grilled Chicken, Rice, and Tortilla Casserole

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 tbsp. at right for tacos or fajitas
• 1 can (400g) chopped tomatoes with green chili peppers
• 1 cup parboiled long-grain white rice
• 2 cups shredded grilled chicken (skin removed)
• 2 cups shredded Mexican cheese mix (about 220g)
• 0.5 cup fresh cilantro, coarsely chopped, plus extra for serving
• 6 corn tortillas, cut into squares
• Sour cream and pickled jalapeños, for serving

Preparation:

1. In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Add the onion and cook until slightly softened, about 2 minutes. Add the garlic and taco seasoning and cook, stirring occasionally, until the garlic softens, about 1 minute. Add the tomatoes, rice, and 3 cups of water. Bring to a boil, then cover and reduce the heat to medium-low. Cook until the rice is tender, about 20 minutes.
2. Preheat the oven to broil. Remove the pan from the heat and add the chicken, 1 cup of cheese, cilantro, and 1/2 teaspoon of salt. Arrange the tortillas on top to cover the filling and sprinkle with the remaining 1 cup of cheese. Grill until the cheese is melted, 2-3 minutes. Top with sour cream, pickled jalapeños, and a sprinkle of cilantro.