Preheat and Sauté: First, preheat your oven to 180°C (160°C fan). Heat the olive oil in a large, oven-safe casserole dish or Dutch oven over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.

Cook the Chicken: Add the minced garlic and cook for another minute until fragrant. Then, add the chicken chunks to the dish. Season generously with salt and pepper and cook for about 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides. It doesn't need to be cooked through at this stage.

Toast the Spices and Rice: Sprinkle the cumin, smoked paprika, oregano, and chilli powder over the chicken. Stir well to coat everything and cook for 1 minute until the spices are fragrant. This step is crucial for developing a deep flavour. Add the uncooked, rinsed rice and stir for another minute to toast the grains lightly.

Add Liquids and Simmer: Pour in the chopped tomatoes and the hot chicken stock. Stir everything together, scraping any browned bits from the bottom of the dish. Bring the mixture to a gentle simmer.

Combine and Prepare for Baking: Once simmering, stir in the drained black beans and sweetcorn. Check the seasoning and add more salt and pepper if needed. Remove the dish from the heat.

First Bake: Cover the dish tightly with a lid or aluminium foil. Transfer it to the preheated oven and bake for 25 minutes. Covering it traps the steam, which is essential for cooking the rice perfectly.

Add Cheese and Final Bake: Carefully remove the dish from the oven. Take off the lid or foil – watch out for the hot steam! The rice should have absorbed most of the liquid. Sprinkle the grated Cheddar cheese evenly over the top.

Melt and Serve: Return the casserole to the oven, uncovered, and bake for another 10-15 minutes, or until the rice is fully tender and the cheese is golden brown and bubbling. I find that this last bake gives the top a lovely texture. Let it stand for 5-10 minutes before garnishing with fresh coriander, a dollop of soured cream, and sliced jalapeños if you like a bit of extra heat.