Cuban Beans and Rice with Chipotle Chorizo Chicken Sausage

Cuban Beans and Rice with Chipotle Chorizo Chicken Sausage

3 Reviews 1 Pic
  • Ready In

    20 m
Recipe by  al fresco all natural

“Lots of herbs, spices, and some chopped jalapeno make this spicy sausage one-skillet meal a quick and delicious weeknight choice.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat olive oil in a 12" skillet over medium high heat. Saute onion, garlic, jalapeno and red pepper for 3-4 minutes.
  2. Add chicken sausage slices to the skillet and saute for an additional 2 minutes. Stir in the cumin, salt and pepper, cook 1 minute.
  3. Add the cooked brown rice, black & pinto beans, toss with a spoon. Pour in the chicken broth, sprinkle in the cilantro. Cook for 5 minutes or until the rice and beans are heated through.

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Reviews (3)

Rate This Recipe
Teresa Lynn
2

Teresa Lynn

This was super easy to make and delicious. I only omitted the broth as it was already moist enough and looked great. I will be keeping this one. Thanks!

GinaC
0

GinaC

I really like this recipe. I don't like pinto beans so went with all black beans. I added a bit more cumin (because I love it). Did find I could've added a little more chorizo and peppers but thought it was really good. Served it with garlic break (because I had some I had to use up). Another bread might've better but my family liked it all!

mickidec
0

mickidec

Tastes GREAT! And easy to make! I left out the jalapeno, but I used 4-pepper smoked sausage. Also left out the cilantro leaves, since I don't like cilantro.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 351 cal
  • 18%
  • Fat
  • 10.7 g
  • 17%
  • Carbs
  • 44.6 g
  • 14%
  • Protein
  • 17.9 g
  • 36%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 799 mg
  • 32%

Based on a 2,000 calorie diet

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