Instructions
Step 1: Prepare the rice by rinsing 1 cup of long-grain white rice under cold water. Bring 2 cups of water to a boil, add the rice with a pinch of salt, then reduce heat to low and cover for 18-20 minutes until tender.
Step 2: While rice cooks, season your chicken drumsticks with paprika, garlic powder, black pepper, and salt. Rub with 1 tbsp olive oil and optional soy sauce or BBQ glaze.
Step 3: Grill the chicken over medium-high heat for 12-15 minutes, turning occasionally until golden brown and cooked through. The skin should be crispy and charred in spots.
Step 4: Heat 1 tbsp olive oil in a pan and add diced potatoes. Sprinkle with paprika, garlic powder, salt, and pepper. Cook for 10-12 minutes until golden and crispy, stirring occasionally.
Step 5: In another pan, heat 1 tsp olive oil and sauté the diced bell peppers and chopped onion for 2-3 minutes until softened. Add the baked beans and stir in a pinch of black pepper. Heat through for 3-4 minutes.
Step 6: Fluff the rice with a fork and plate everything together. Arrange the grilled chicken, seasoned potatoes, and bean mixture on the plate with the rice, then serve immediately.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep the chicken, rice, potatoes, and beans in separate containers to maintain their textures.
To reheat, place rice and beans in the microwave for 1-2 minutes until warm. Heat the chicken in a low oven at 350°F for about 5 minutes to keep it moist and tender.
You can also enjoy the cold rice and beans as a salad the next day by tossing with a light vinaigrette for a refreshing twist.
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