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Dice the onion and mince the garlic. Dice the green and yellow bell peppers. Set them aside.
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Dissolve the vegetable bouillon cubes in the water and whisk them into the water to evenly disperse them. Set it aside.
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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.
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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.
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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.
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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.
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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.
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On a cutting board, roughly chop the cilantro and cut the lemon in half.
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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.
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Serve immediately with the fresh cilantro on top.