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.
I have to try this.
ReplyDeleteHilde--It looks delicious! Yum!
ReplyDelete