Ingredients
- 1.2 kilogram chicken legs (drumsticks)
- 1 packet (40 gram) Mexican seasoning
- 400 grams dry rice ( long grain white rice, 3 cups)
- 1 tablespoon olive oil
- 1 red onion (thinly sliced)
- 1 1/2 teaspoons whole cumin seeds
- 1 can (420 grams) whole kernel corn (drained)
- 1 can (400 gram) kidney beans (rinsed and drained)
How to Make
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Step 1: Preheat oven to 200C.
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Step 2: Line a large baking tray with baking paper.
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Step 3: Combine the chicken drumsticks and seasoning in a sealable plastic bag and sake to coat.
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Step 4: Remove the chicken from the bag and place in a single layer on the lined tray and bake turning occasionally, for 35 minutes or until cooked through.
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Step 5: Meanwhile, cook the rice in a large saucepan of boiling water for 12 minutes or until tender and then drain.
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Step 6: Return the saucepan to the heat with the oil and add the onion and cumin and cook stirring, for 2 to 3 minutes or until the mixture is heated through, add the rice back into the pot and stir the combine with the onion and cumin.
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Step 7: Serve the chicken drumsticks with the rice mixture.
We hope you enjoy this recipe!
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