MEXICAN RICE AND BEAN SKILLET WITH CHORIZO

IF YOU PREFER, YOU CAN SWAP OUT THE PINTO BEANS FOR ANOTHER KIND OF CANNED BEANS, SUCH AS BLACK BEANS, KIDNEY BEANS, OR NAVY BEANS.

START TO FINISH 25 minutes

• 12 oz. uncooked Mexican chorizo or pork sausage, casings removed if present
• 2 cups frozen whole kernel corn
• 1 14.5-oz. can diced tomatoes, undrained
• 1 cup uncooked instant rice
• ½ cup water
• 2 tsp. chili powder
• ½ tsp. ground cumin
• 1 15-oz. can pinto beans, rinsed and drained
• ¾ cup shredded Mexican-style four cheese blend or Colby and Monterey Jack cheese (3 oz.)
• Shredded lettuce (optional)
• Chopped fresh tomato (optional)

1. In a large skillet cook chorizo over medium heat until no longer pink. Remove chorizo and drain on paper towels. Drain fat from skillet.

2. In the same skillet combine the next six ingredients (through cumin). Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until liquid is absorbed and rice is tender. Stir in beans and chorizo; heat through. Remove from heat.

3. Sprinkle with cheese. Cover and let stand 2 to 3 minutes or until cheese is slightly melted. If desired, top with lettuce and/or fresh tomato. MAKES 6 SERVINGS.

PER SERVING 230 cal., 27 g fat (11 g sat. fat), 13 mg chol., 585 mg sodium, 38 g carb., 5 g fiber, 23 g pro.