The family will love these flavoursome, Mexican-spiced chicken drumsticks served with a simple rice, corn and bean salad.
Serves44
Cook time35 mins35 minutes
Prep time10 mins10 minutes
Ingredients
1.2kg Coles Australian RSPCA Approved Chicken Drumsticks
40g pkt Coles Mexican Seasoning
2 cups (400g) Coles Long Grain White Rice
1 tbs olive oil
1 red onion, thinly sliced
1½ tsp Coles Whole Cumin Seeds
420g can Coles Corn Kernels, drained
400g can Coles Red Kidney Beans, rinsed, drained
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. 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. 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 3
Serve the chicken drumsticks with the rice mixture.
