Mexican Chicken Rice and Bean Bake

This is a one pot Mexican style rice and bean casserole. Yes, it is a good old comfort food with beautifully flavoured chicken drumsticks. Tuck in with a squeeze of fresh lime – bueno!

Prep time:15 minutes
Cook time:35 minutes
Serves 4


8 chicken drumsticks (we love Waitoa)
2 spring onions, sliced
3 cloves garlic, minced
1 red chilli, seeds removed and chopped
3cm cube sized fresh ginger, minced
A handful fresh coriander, roughly chopped(we love Superb Herb)
1 tbsp fresh thyme, chopped (we love Superb Herb)
1 lime, zested and juiced
1 tsp allspice
2 tbsp avocado cooking oil (we love Olivado)

1 ½ cup long grain rice (we love SunRice)
1 can (400g) Black Beans, rinsed and drained (we love Chantal Organics)
2 cups chicken stock

1 lime, cut into wedges
Extra coriander

We made this casserole in a Le Creuset Signature Cast Iron Round Casserole.


  1. In a mortar place the lime zest, ginger, garlic, chilli, allspice, spring onion and coriander and pound with a peste. Add thyme, lime juice, avocado oil and continue to pound to form a paste. Pour over the chicken and leave to marinate for at least 1 hour, or  preferably overnight.
  2. Heat oven to 180C. Heat a drizzle of oil in a deep casserole over medium hot heat. Add the rice and beans, stir, then pour the chicken stock. Arrange the marinated chicken in the casserole.Top with more thyme.
  3.  Cover the pan tightly with a lid and bake in the oven for 30 mins.
  4. Season with salt, drizzle some avocado oil over the chicken and rice. Fluff up the rice a little with a fork and scatter with extra coriander leaves. Serve with lime wedges.
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