Friday, May 15, 2015

Mexican Chorizo, Rice and Bean Skillet

This dish is full of flavor and just the right amount of spice for our family.  If you are an adventurous one you can add cayenne, chilies in adobo sauce and/or sprinkle jalapenos on top to kick it up.  This skillet meal can be made in less than 30 mins so it is on the table quickly and it only uses one pan so there is a smaller mess to clean when the meal is done.   I had plenty for the family to eat and some for leftovers for lunches so I packed them up and tossed them in the freezer.

Mexican Chorizo, Rice and Bean Skillet                                      Printable Recipe

7 ounce tube Mexican Chorizo
14.5 ounce can diced tomatoes, undrained
3/4 cup uncooked instant brown rice
1 cup water (more or less as needed*)
1/2 teaspoon cumin
1 teaspoon chili powder
2 cups sweet corn
15 ounce can black beans, drained and rinsed
1 cup Mexi blend cheese, Chihuahua or even mozzarella would work
Small handful of chopped cilantro
Sour cream

Cook chorizo.  Drain.
Add tomatoes, rice, spices and water to skillet.  Bring to boil.  
Simmer for 10-15 minutes... 
or until rice is cooked through and liquid is gone.  I did have to add a little bit more water to mine as it wasn't quite enough. 
 Add beans, corn and chorizo. 
 Stir to combine.  Remove from heat when everything is heated through.
Sprinkle with cheese.  The heat of the dish should be enough to melt it but you can also add foil on top or a lid to speed it up. Sprinkle on cilantro if you like (or let everyone do their own.)  Serve topped with sour cream if you like.

*Amount of water correlates with the directions on your box of rice.  I found out through a friend who made my cheeseburger rice dish that not all rices are created equal! Her rice required less water than mine and she had to cook it longer to get the liquid out. I used Uncle Ben's brand rice for my dish.

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