Description
A healthy, kid-friendly dinner that comes together in under 30 minutes with minimal cleanup after—perfect for busy evenings! (Psst! For the adults who need to unwind a bit, this skillet meal goes great with Ree’s Spicy Tequila Sunrise.)
Ingredients
- 2 Tablespoons Olive Oil
- 1 pound Chicken Sausages, Sliced 1/4 Inch Thick (any Flavor Variety Will Work Fine)
- 2 cups Frozen Corn
- 1 cup Roughly Chopped Yellow Onion
- 1 Red Bell Pepper, Roughly Chopped
- 1 Green Bell Pepper, Roughly Chopped
- 2 cups Cooked Wild Rice Blend
- 15 ounces, weight Canned Black Beans, Rinsed And Drained
- ⅓ cups Roughly Chopped Fresh Cilantro Leaves, Plus More For Garnish
- Sour Cream, Sriracha, And Lime Juice, For Garnish (optional)
Preparation
In an electric skillet set to 350ºF, or in a stovetop skillet over medium heat, heat olive oil. Add sausage and fry, stirring occasionally, until slightly browned and cooked through, about 5 minutes. Add corn and continue to cook for another 3 minutes so the corn heats through and some of the liquid evaporates. Add onions and peppers and stir for another 4 minutes, or until softened.
Turn skillet up to 375ºF (or increase the heat to medium-high if using a stovetop). Add rice and stir until heated through, about 2 minutes. Finally, toss in black beans. Season with salt and pepper, then cook for about 5 minutes more while consistently stirring. Turn off heat then stir in cilantro.
Immediately spoon the fiesta dinner into bowls while it is still hot. If desired, top with a dollop of sour cream, a drizzle of Sriracha, a dash of lime juice, and more cilantro.
