Mexican Chicken Drumsticks and Rice

Ingredients

1.5 kg free-range or organic chicken drumsticks
1 Tbs vegetable oil
35 g taco seasoning mix
1 1/2 cups jasmine rice
500 g sweet corn, kernels removed
420 g no-added salt, black beans, drained and rinsed
1/4 bunch coriander, roughly chopped

Method

Preheat oven to 220 C/200 C fan-forced. On a baking tray, toss drumsticks with oil and seasoning to coat evenly. Bake for 25-30 minutes or until golden and cooked through.

Meanwhile, cook rice according to packet instructions. While still warm, stir through corn and beans.

Divide rice and drumsticks among dishes. Garnish with coriander. Serve.

Credits: Woolworths

Photo Credits: Woolworths