Chili Chicken And Rice

• 1 tbsp vegetable or olive oil
• 1 tbsp finely grated orange peel
• 1/3 cup orange juice
• 1/4-1/2 tsp cayenne pepper
• 8 None chicken drumsticks
• 1 cup long-grain white rice
• 4 oz green beans, trimmed and chopped
• 1 can (10 oz) corn kernels, drained
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1/2 cup loosely packed fresh cilantro leaves
• 1 None fresh long red chili pepper, seeded and thinly sliced
• None None Lime wedges, to serve

1. Preheat the oven to 400u0b0F. Combine the oil, orange peel and juice, and cayenne pepper in a large bowl. Add the chicken and toss to coat. Place the chicken on a wire rack over a baking pan. Bake for 35 mins or until cooked through.
2. Meanwhile, cook the rice in plenty of boiling, salted water for 12-14 mins, adding the green beans in the last 3 mins. Drain.
3. Place the rice mixture in a medium bowl. Add the corn, kidney beans, cilantro and chili pepper. Stir to combine. Serve the rice with chicken and lime wedges.

vegetable, orange juice, cayenne pepper, chicken, longgrain white rice, green beans, corn kernels, red kidney beans, cilantro, long red chili pepper, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/36219 (may not work)