15-Minute Mexican Sausage, Black Beans, and Rice Skillet

15-Minute Mexican Sausage, Black Beans, and Rice Skillet

from averiecooks.com

Ingredients

  • 3 tablespoons olive oil
  • 1 large sweet Vidalia onion (diced small)
  • 1 large red bell pepper (diced small)
  • one 14-ounce precooked sausage (I used turkey kielbasa, sliced into thin rounds)
  • 3 to 5 cloves garlic (finely minced or pressed)
  • 2 to 3 teaspoons cumin
  • pinch cayenne pepper (optional and to taste)
  • one 8-ounce bag precooked Spanish rice (or your favorite type of cooked rice*)
  • one 15-ounce can black beans (drained and rinsed (I use no-salt added))
  • 3/4 cup corn (I use frozen corn straight from the freezer)
  • 1/2 cup low-sodium chicken broth
  • 2 to 3 green onions (sliced into thin rounds)
  • 2 tablespoons fresh cilantro (minced; or to taste)
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)

Directions

  1. 1

    To a large skillet, add the olive oil, onions, and cook over medium-high heat until softened and lightly browned, about 5 minutes; stir frequently.

  2. 2

    Add the red pepper, sausage, garlic, cumin, optional cayenne, and stir to combine. Cook for about 2 to 3 minutes; stir occasionally.

  3. 3

    Add the rice, beans, corn, broth, and stir to combine. Cook for about 3 minutes or until everything is warmed though; stir occasionally.

  4. 4

    Add the green onions, cilantro, salt, pepper, stir to combine, check for seasoning balance and if desired add more salt, pepper, cumin, etc.

  5. 5

    Serve immediately.