1-First, heat the olive oil in a skillet over medium heat. Cook the 400 grams of thinly sliced chicken breast for 2 minutes on each side until it’s done, then set it aside to rest. This step keeps the chicken tender and ready for mixing later, which is a smart way to build layers of flavor.

2-Next, in the same skillet, cook the diced small onion and 3 crushed garlic cloves until they soften and smell amazing. Add the diced red bell pepper and stir it in for a couple of minutes to let the veggies mingle. Then, pour in the 680 grams of tomato passata, 3 cups of chicken broth, 1 1/2 cups of frozen corn, and the spice mix including 1/2 teaspoon cayenne pepper, 1 tablespoon dried oregano, 2 teaspoons cumin, 1 1/2 teaspoons coriander, 2 teaspoons onion powder, and 1 tablespoon brown sugar. Bring everything to a simmer and let the flavors blend.

3-Once simmering, add the 1 1/2 cups of uncooked white rice, cover the skillet, reduce the heat, and cook for 15-18 minutes until the rice is tender and most of the liquid is absorbed. While that’s happening, shred the cooked chicken and mix it into the rice mixture for an even distribution. Finally, top with 1 to 1 1/2 cups of grated cheese and place under a broiler or grill until the cheese melts and turns golden, about 2-3 minutes.