Recipes / Dinner
Dinner
Mexican chicken, rice & beans
Seasoned drumsticks with tomato rice and beans, made for a full family table.
Serves10+PrepNot separately recordedCookChicken: check at 45 min; rice: 20 min + 10 min rest

Written from Jadon’s matching printable recipe card. Use Print recipe for this page.
Let’s make it.
- Heat oven to 425°F. Toss drumsticks with 3 tablespoons oil and all chicken seasonings until evenly coated.
- Arrange in a large lined roasting pan. Roast for 45 minutes, then check the thickest pieces without touching bone. Continue to 175–185°F for tender dark meat; 165°F is the safe minimum.
- Heat a large heavy pot over medium-high. Add 2–3 tablespoons oil and rinsed rice. Toast 2–3 minutes, stirring every few seconds.
- Add onions and sauté 2–3 minutes. Make a well, add a little oil and garlic, and cook 30 seconds. Stir in tomatoes and the rice cumin, paprika, and salt; cook 2–3 minutes.
- Fold in drained beans. Add 6½ cups broth, stir gently, and bring to a simmer.
- Lower heat, cover, and cook 20 minutes. Turn off heat and rest covered 10 minutes. Fluff, then serve two drumsticks per plate with rice and chicken-pan juices.
Make it work for you
The card describes this crowd batch as a repeatable starting point. Adjust salt and spices to taste.
The detail that matters
Check the thickest drumstick with a thermometer without touching bone.
Use a food thermometer, not a photo, to check doneness. FoodSafety.gov temperature guidance. Refrigerate cooked rice promptly; reheat leftovers to 165°F.
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