One-pan Mexican chicken

Gather your amigos - with this one-pan dish it's easy to enjoy a midweek meal Mexican feast!

• 1 teaspoon Mexican chilli powder
• 2 teaspoons dried oregano
• 1 teaspoon ground coriander
• 2 garlic cloves, finely chopped
• 2 tablespoons olive oil
• 8 small chicken drumsticks
• 1 medium red onion, quartered, thinly sliced
• 1 medium red capsicum, chopped
• 400g can chopped tomatoes
• 375g jar medium thick and chunky salsa
• 2 cups Campbell's Real Stock Beef Salt Reduced
• 400g can red kidney beans, drained, rinsed
• 1/3 cup SunRice White Long Grain Rice
• 2 tablespoons chopped fresh coriander
• Fresh coriander leaves, to serve

Energy 3383kJ	Fat saturated 11.00g
Fat Total 42.00g	Carbohydrate sugars 13.00g
Carbohydrate Total 34.00g	Dietary Fibre -
Protein 70.00g	Cholesterol -
Sodium 1242.30mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C/160°C fan-forced. Combine chilli powder, oregano, ground coriander, garlic and half the oil in a large bowl. Add chicken. Rub chilli powder mixture over chicken.

2. Step 2

   Heat remaining oil in a flameproof baking dish over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Remove from heat. Add onion, capsicum, tomato, salsa and stock to pan. Turn chicken to coat.

3. Step 3

   Bake for 50 minutes, turning chicken halfway through cooking. Add beans and rice. Bake for 20 to 25 minutes or until rice is tender and chicken cooked through. Stir in chopped coriander. Sprinkle with coriander leaves. Serve.