Mexican Skillet Dinner

By barbyrabaker

Quick, spicy, and satisfying.

Ingredients

• 12 ounces chorizo
• 2 cups frozen whole kernel corn
• 1 14.5 ounce can diced tomatoes with juice
• 1 cup uncooked instant rice
• 1/2 cup water
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 15-counce can pinto beans, rinsed and drained
• 3/4 cup shredded Mexican-style cheese blend

Preparation

Step 1

1. Remove casing from chorizo. In a large skillet cook chorizo over medium heat for 10 to 15 minutes or until brown. Drain fat and set aside.
2. Add corn, tomatoes, rice, the water, chili powder, and cumin to skillet. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until liquid is absorbed and rice is tender. Stir in beans and cooked sausage; heat through. Sprinkle with cheese. Cover and let stand for 2 to 3 minutes until cheese is slightly melted.