This recipe is based on a favourite baked chicken rice from my 2022 cookbook, Cook. It’s almost as good when you take the supermarket chook shortcut. The lead flavours are tomato, cumin and chilli. The delicately perfumed rice is buttery and stained red from the tomato, with a crunchy crust. Dolloped with tart yoghurt, it makes a perfect midweek meal and is wonderful as part of a more involved spread involving braised winter greens.