Chicken Drumsticks with Red Beans and Rice
Drumsticks:
1 tbsp flour
1 tsp paprika
1 tsp pepper
1 tsp bottled minced garlic
1/4 tsp red pepper flakes
1 tsp dried thyme
8 chicken drumsticks (about 1 1/2 lbs) skin on
Red Beans and Rice:
1 tbsp olive oil
1 onion, chopped
1 red bell pepper, seeded and diced
2 celery stalks, diced
3/4 cup long-grain rice
2 1/2 cups vegetable broth
1 can (15 oz) red kidney beans, drained and rinsed
Directions:
1. Preheat broiler.
2. Put flour, paprika, pepper, garlic, red pepper flakes, thyme, and a pinch of salt in a plastic bag and shake to mix. Place drumsticks in bag, one at a time, and shake to coat. Place on a baking sheet coated with cooking spray. Then broil for 20-25 minutes or until done, turning often.
3. Meanwhile, make the beans and rice. Heat the olive oil in a large saucepan. Add the onion, pepper, and celery and saute until soft, about 2 minutes. Stir in the rice, then add the stock and kidney beans. Bring to a boil. Cover and simmer until all the stock is absorbed and the rice is tender, about 15-20 minutes.
4. Season the rice with salt and pepper. Spoon evenly onto 4 plates and top with 2 drumsticks.
