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Mexican Wild Rice with Chicken Drumsticks

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6



  • ½ onion
  • 3 cloves garlic
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 2 vegetable bouillon cubes
  • 2 cups hot water
  • olive oil
  • 1 ½ cup long wild rice
  • 1 cup canned diced tomatoes
  • 1 lemon
  • cilantro


  • 12 chicken drumsticks
  • 4 tablespoons olive oil divided
  • 1 ½ tablespoons dried oregano
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon coarse salt


  1. Dice the onion and mince the garlic. Dice the green and yellow bell peppers. Set them aside.
  2. Dissolve the vegetable bouillon cubes in the water and whisk them into the water to evenly disperse them. Set it aside.
  3. Season the chicken drumsticks in a bowl with the half of the olive oil, oregano, paprika, cumin, and salt. Toss the chicken in the seasoning so they are evenly coated.
  4. Heat the rest of the olive oil for the chicken in a sauté pan over high heat. Add the chicken to the hot pan in a single layer and let them brown slightly, cooking about 3 minutes on each side. Turn off the heat and set aside.
  5. In a medium sized soup pot, pour in enough olive oil to just cover the bottom when spread out. Place it on the burner over medium-high heat. Add the onion and garlic to the pan and stir, letting it cook 2 minutes. Add the diced peppers and sauté it with the onion and garlic for 3-4 minutes. Add the wild rice to the pan and stir it well to coat each kernel with the oil. Allow the rice to cook 5-6 minutes, stirring frequently so it can toast, but doesn’t stick or burn. Stir the diced tomatoes into the rice so that it’s thoroughly mixed in.
  6. Transfer the chicken drumsticks to the pot. Pour in the dissolved bouillon cubes and water into the pot and stir to just get the liquid mixed into the rice.
  7. Place the lid ajar on top of the pot and bring it to a boil. Once it’s come to a boil, reduce the heat to low and set the lid tightly on top of the pot. Let it cook 20-25 minutes, or until all of the liquid has been absorbed by the rice and the chicken has been cooked through.
  8. On a cutting board, roughly chop the cilantro and cut the lemon in half.
  9. When the rice is done cooking turn off the heat and squeeze the lemon juice, careful to remove any seeds, into the rice and stir again to combine.
  10. Serve immediately with the fresh cilantro on top.