Cuban Beans and Rice with Chipotle Chorizo Chicken Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Lots of herbs, spices, and some chopped jalapeno make this spicy sausage one-skillet meal a quick and delicious weeknight choice. Ingredients:
1 (12 ounce) package al fresco® chipotle chorizo chicken sausage, sliced on the bias 1/4 inch thick |
2 tablespoons 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 teaspoon cumin |
1/2 teaspoon salt |
1 teaspoon 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:
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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