Mexican Chicken & Rice

Do you like Mexican food? I do really like it because HOT...HOT...HOT, but my hubby is not fans of Hot spicy stuffs, it will make him cry wkwkwkwk
So when it come to cook spicy food always make it a bit not too much, otherwise he won't eat. He will prefer eat his cereal than my cooks :-(

Ingredients:

• 1 tbs vegetable or olive oil
• 1 tbs finely grated orange zest
• 1/3 cup freshly squeezed orange juice
• 1 tbs mexican mild chilli powder
• 8 chicken drumsticks
• 3/4 cup long grain white rice ( i used jasmine rice)
• 100 gr green beans, trimmed, chopped
• 300 gr can corn kernels, rinsed
• 400 gr can red kidney beans, rinsed
• 1/2 cup coriander leaves, chopped
• 1 fresh long red chilli, seeded, thinly sliced ( i only used half)
• lime wedges, to serve ( i used lemon wedges)

Method:

1. Preheat oven to 200 degrees C or 180 degrees C fan forced. Combine oil, zest, juice, chilli powder in a medium bowl. Add chicken, toss to coat. Place chicken on baking tray lined with baking paper. Bake for 35 minutes or until cooked.
2. Meanwhile, cook rice in plenty of boiling salted water for 12-14 minutes, adding green beans in the last 3 minutes. Drain. ( because i used jasmine rice, i cooked in rice cooker with small amount of water)
3. Place rice mixture in a medium bowl. Add corn, kidney beans, coriander and chilli. Stir to combine. Serve rice with chicken and lime wedges ( mine is lemon).

Tip:
- To save time, use 2x250 gr packets 90 seconds microwave rice.
- For quick Mexican style chicken, dust chicken with a little flour with taco seasoning.