Tuesday, June 18, 2013


  • 12 ounces chorizo or pork sausage
  • 2 cups frozen whole kernel corn
  • 1 14 1/2ounce can diced tomatoes, undrained
  • 1 cup uncooked instant rice
  • 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)
  • 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 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.

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