Mexican Skillet Dinner
- If present, remove casing from sausage. In a large skillet cook sausage over medium heat for 10 to 15 minutes or until brown. Drain in a colander; set aside.
- Add corn, tomatoes, uncooked rice, the water, chili powder, and cumin to skillet. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until liquid is absorbed and rice is tender. Stir in beans and cooked sausage; heat through. Sprinkle with cheese; cover and let stand for 2 to 3 minutes until cheese is slightly melted. Top with cilantro, if desired.
Nutrition Facts (Mexican Skillet Dinner)
- Per serving:
- 476 kcal cal.,
- 26 g fat
- (11 g sat. fat,
- 2 g polyunsaturated fat,
- 12 g monounsatured fat),
- 63 mg chol.,
- 1175 mg sodium,
- 38 g carb.,
- 5 g fiber,
- 4 g sugar,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Lydia Rodriguez 358 Days Ago
Don't think I would ever try to make much less eat. Watered down chorizo? What are you thinking? Give me old fashioned Spanish rice made by browning one cup of regular long grain rice in a pan on medium heat with 1 tbsp. of canola oil; continue to stir until the rice is brown, then add 2 cans of any brand of chicken broth, and stir. Stir in spices: 1 tbsp. of cumin, garlic powder, onion powder. Cover the pan for 15 minutes and then remove the lid. Taste the rice and salt and pepper to taste.
Holly Brown 374 Days Ago
Based other's comments this is what I did. I'm not a fan of chorizo or sausage, so I used ground turkey meat. Browned the meat, with garlic and red chili. No cumin mainly because I forgot to buy some. When the meat almost done I tossed in a some chopped yellow onion and stirred until the onions were just translucent. Opened a can of diced tomatoes and Rotel and drained both into a 2 cup glass measuring cup. Then I filled the remainder of the cup with low sodium chicken broth to make 2 cups total of liquid. My rice cooker says use 1 cup of rice to two cups of liquid. I dumped all the liquid over the rice and let it start cooking. I have one of those electric skillets (I never owned one until about three months ago, now I don't know how I ever lived without it.) Dumped the cooked rice, plus the leftover liquid from the rice cooker into the skillet. Then added frozen corn, the meat/onions, 1 can of mixed beans and tomatoes/Rotel (the Rotel and the Tomatoes filled the 2 cup to the brim.) Mixed it all together and added more seasoning. Stirred it all together and let it heat through. Sprinkled Mexican blend of cheese over the top and put the lid back on to let the cheese melt. Husband says damn fine food and I agree. I'm not an experienced cook so thanks to those of you who contributed your ideas for me to pick up on. Cheers.
Edie Borysko 376 Days Ago
I'm going to try this, but with cooked rice, no water. Sounds great except for the cilantro! Not a fan
BHGTestKitchen 461 Days Ago
Hi, I'm Colleen from the Better Homes and Gardens Test Kitchen staff. I was sorry to read that this recipe was not successful for you. I wanted to suggest that you make sure to use tomatoes that haven't been drained, as this will provide liquid to help cook the rice. Also make sure that the rice is instant rice and that the skillet is covered. We also found a little cilantro on the top was a nice finish. I hope this helps!
Anonymous 488 Days Ago
This was awful!!!!! 1 cup of rice to 1/2 cup water. I think the ratio was wrong. Maybe 1/2 cup rice to 1 cup water. I kept adding water and water and water to get the rice to cook. Overcooked the tomatoes and corn trying to get the rice cooked. I like the idea but it will take a lot of work on it to make it edible. Without changes, I rate it zero.
Anonymous 1153 Days Ago
Made a couple changes - left out corn, not a fan of instant rice so changed rice for orzo and added more liquid to cook the orzo. For the liquid I drained the tomatoes into a measuring cup which gave me 1/2 cup liquid, then added 2 more cups broth (instead of water). Took about 12 minutes for orzo to absorb liquid then proceeded as directed. Really tasty!