Go Back
10 Minute Chorizo and Spanish Rice Skillet
  • 1/2 lb. chorizo sausage
  • 1 pouch ready-to-eat Spanish rice - this is my favorite brand
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 c. frozen corn
  • 1 c. salsa
  • 1 can (4 oz) mild green chilis
  • 1 c. shredded cheddar cheese
  • optional: avocado, sour cream, jalapeno lime taco sauce, lettuce
  1. Heat a large skillet over medium heat. Add chorizo, crumble and heat until cooked through.

  2. Dump in black beans, green chilis and corn. Mix and heat 1 minute. Add salsa. Stir and heat.

  3. Use fingers to break up rice in pouch. Open pouch and pour rice into skillet. Stir and heat through.

  4. Remove skillet from heat. Add 1/2 c. cheese and stir to mix. Top skillet with remaining 1/2 c. cheese.

  5. Serve hot. Top with sour cream, lettuce, avocado, or taco sauce if desired.