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Cuban Beans and Rice with Chipotle Chorizo Chicken Sausage

Cuban Beans and Rice with Chipotle Chorizo Chicken Sausage

  • Ready In

    20 m
al fresco all natural

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 10.7 g
  • 17%
  • Carbs:
  • 44.6g
  • 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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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Teresa Lynn
2

Teresa Lynn

10/28/2013

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

1/3/2014

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

7/14/2013

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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