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Ingredients

For 6 Servings

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1 (12 oz) package al fresco chipotle chorizo chicken sausage , sliced on the bias 1/4 inch thick
2 tbsp extra virgin olive oil
3/4 cup white onion, chopped
2 cloves garlic, minced
1/2 jalapeno, finely diced
3/4 cup red bell pepper, chopped
1/2 tsp cumin
1/2 tsp salt
1 tsp ground black pepper
3 1/2 cups cooked brown rice
1 cup canned black beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
1/2 cup low-sodium chicken broth
1/4 cup cilantro leaves

Directions

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1 Heat olive oil in a 12 skillet over medium high heat. Saute onion, garlic, jalapeno and red pepper for 3-4 minutes.
2 Add chicken sausage slices to the skillet and saute for an additional 2 minutes. Stir in the cumin, salt and pepper, cook 1 minute.
3 Add the cooked brown rice, black & pinto beans, toss with a spoon. Pour in the chicken broth, sprinkle in the cilantro. Cook for 5 minutes or until the rice and beans are heated through.

Directions

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1. Heat olive oil in a 12 skillet over medium high heat. Saute onion, garlic, jalapeno and red pepper for 3-4 minutes.

2. Add chicken sausage slices to the skillet and saute for an additional 2 minutes. Stir in the cumin, salt and pepper, cook 1 minute.

3. Add the cooked brown rice, black & pinto beans, toss with a spoon. Pour in the chicken broth, sprinkle in the cilantro. Cook for 5 minutes or until the rice and beans are heated through.

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