This easy and quick prep Mexican meal is great for a weeknight. Chorizo sausage is browned in a skillet. Onions, black beans, tomatoes and corn are added in. After cooking for a few minutes, fresh spinach and brown rice are also added. The final dish is topped with cheese.
1can(10 oz) diced tomatoes and green chiles, undrained
1cupfresh or frozen corn
1package8.8 oz ready-to-serve brown rice
2cupsfresh baby spinach
¼cupcrumbled queso fresco or shredded Monterey Jack cheese
Instructions
In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned. Remove from pan.
Add onion to skillet; cook and stir 3-5 minutes or until tender. Stir in beans, tomatoes, corn and sausage; bring to boil. Reduce heat; simmer, uncovered 5 minutes. Stir in rice and spinach; cook 2-3 minutes or until heated through and spinach is wilted. Sprinkle with cheese and cilantro (if desired).
Recipe Notes
If you can’t find the precooked chorizo you can cook it yourself, it will become crumbly when it cooks. I tried to slice the uncooked chorizo but the slices fell apart when cooking and I ended up with crumbles. You can use the boil in bag brown rice instead of buying the more expensive ready-to-serve rice. Start the rice first and it is ready by the time it is needed for the recipe.