Mexican Sausage Skillet

Mexican Sausage Skillet
by Hilde Garcia
4 servings
8 pts

1 cup uncooked long grain white rice
2 ears corn, husks and silks removed (a bag of corn works perfectly)
1 medium onion
8 oz smoked turkey sausage (or you can use the real thing)
2 garlic cloves, pressed
1 T Chipotle Rub (Pampered Chef, I happened to have this on hand)
2 cans (14.5 oz) diced tomatoes with green chilies
1 can black beans, drained and rinsed
Fresh Cilantro and lime wedges (optional)
1. Cook rice.  (I used my microwave rice cooker from Pampered Chef, which cooked while I made dinner).

2. Prepare and cook vegetables and sausage: remove corn kernels from cobs. (Ha, a bag of corn will make this easy as pie). Chop onion. Cut sausage into 1/2 inch slices. Lightly spray skillet with a nonstick cooking spray. (Not necessary). Add corn to skillet in a single layer. Cook without stirring over medium heat 4-6 minutes or until caramelized on one side. Add onion, sausage, pressed garlic and rub; cook and stir 3-4 minutes or until onion is tender.

3. Add tomatoes and beans to skillet; bring to a boil. Put bean mixture over rice.
 Garnish with cilantro and lime wedges, if desired. Finish and serve.

Note: I used to sell Pampered Chef, so I had some of these handy- dandy tools on hand too, but you can substitute where necessary and yield the same results.  The chipotle rub is spicy, but you can opt for a less fiery version.


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