Mexican Skillet Dinner

By cmschnettler

Ingredients

• 12 ounces chorizo or pork sausage
• 2 cups frozen whole kernel corn
• 1 14 1/2 ounce can diced tomatoes, undrained
• 1 cup uncooked quinoa
• 1/2 cup water
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 15 ounce can pinto beans, rinsed and drained
• 3/4 cup shredded Mexican-blend cheeses or Colby and Monterey Jack cheese (3 ounces)
• Chopped cilantro (optional)

Preparation

Step 1

If present, remove casing from sausage. In a large skillet cook sausage over medium heat for 10 to 15 minutes or until brown. Drain in a colander; set aside.

Add corn, tomatoes, uncooked quinoa, 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. Top with cilantro, if desired.