Ingredients (8)
- 1.2kg Coles Australian RSPCA Approved Chicken Drumsticks
- 40g pkt Coles Mexican Seasoning
- 2 cups (400g) Coles Long Grain White Rice
- 1 tbsp olive oil
- 1 red onion, thinly sliced
- 1 1/2 tsp Coles Whole Cumin Seeds
- 420g can Coles Corn Kernels, drained
- 400g can Coles Red Kidney Beans, rinsed, drained
Method
- Step 1 Preheat oven to 200C. Line a large baking tray with baking paper. Combine the chicken drumsticks and seasoning in a sealable plastic bag. Shake to coat. Remove the chicken from the bag and place in a single layer on the lined tray. Bake, turning occasionally, for 35 mins or until cooked through.
- Step 2 Meanwhile, cook the rice in a large saucepan of boiling water for 12 mins or until tender. Drain.
- Step 3 Return the saucepan to the heat with the oil. Add the onion and cumin and cook, stirring, for 2-3 mins or until the onion softens. Return the rice to the pan with the corn and beans. Cook, stirring occasionally, for 1-2 mins or until the mixture is heated through.
- Step 4 Serve the chicken drumsticks with the rice mixture.