MEXICAN RICE AND BEAN SKILLET WITH CHORIZO
Servings: makes 6 servings
Preparation time: 10 minutes
Cooking time: fewer that 15 minutes
12 ounces uncooked Mexican chorizo, casings removed
2 cups frozen corn kernels
1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
1 cup quick-cooking rice
1/2 cup water
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can reduced-sodium pinto beans, rinsed
3/4 cup Mexican four-cheese blend
Shredded lettuce for garnish
Chopped fresh tomatoes for garnish
Heat a large nonstick skillet on medium; cook chorizo 5 minutes or until no longer pink. Remove and drain on paper towels. Drain fat from skillet. In same skillet, combine corn, tomatoes, rice, water, chili powder and cumin.
Bring to boil; reduce heat to low. Simmer, covered, 5 minutes or until liquid is absorbed and rice is tender. Stir in beans and chorizo; heat though. Remove from heat. Sprinkle with cheese. Cover and let stand 2 or 3 minutes or until cheese is slightly melted. Top with lettuce and tomatoes and serve. (Adapted from “Better Homes and Gardens: Skillet Meals,” Jan Miller, editor; Houghton Mifflin Harcourt, 2016.)
Per serving: 481 calories, 24 grams protein, 27 grams fat (49 percent calories from fat), 10.7 grams saturated fat, 40 grams carbohydrate, 62 milligrams cholesterol, 938 milligrams sodium, 6 grams fiber.
Carb count: 2 1/2.
By Susan Nicholson