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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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We don't care at all for Minute Rice, so I substituted cooked long grain rice. Ingredients:
12 ounces bulk chorizo sausage |
1 (18 ounce) can progresso recipe starters creamy portabella mushroom cooking sauce |
1 (19 ounce) can progresso red kidney beans, rinsed, drained |
1 1/2 cups uncooked instant rice |
1/2 cup sliced green onion (8 medium) |
crumbled cotija cheese |
cilantro leaf |
Directions:
1. In 12-inch nonstick skillet, cook sausage over medium-high heat 6 to 8 minutes, stirring occasionally and breaking up sausage with spoon, until thoroughly cooked. Drain on paper towels.
2. Stir in cooking sauce, 1/2 cup water and the beans; heat to boiling. Stir in rice and green onions; remove from heat. Cover and let stand 5 to 7 minutes or until liquid is absorbed. Sprinkle with cheese and cilantro.
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