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Easy 15-Minute Mexican Sausage, Black Beans, and Rice Skillet photo

15-Minute Mexican Sausage, Black Beans, and Rice Skillet

A quick one-skillet Mexican-style meal with precooked sausage, black beans, corn, and Spanish rice — ready in about 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 1large skillet

Ingredients
  

Ingredients

  • 3 tablespoonsolive oil
  • 1 large sweet Vidalia onion diced small
  • 1 large red bell pepper diced small
  • one 14-ounce precooked sausage I used turkey kielbasa, sliced into thin rounds
  • 3 to 5 clovesgarlic finely minced or pressed
  • 2 to 3 teaspoonscumin
  • pinchcayenne pepper optional and to taste
  • one 8-ounce bag precooked Spanish rice or your favorite type of cooked rice*
  • one 15-ounce can black beans drained and rinsed (I use no-salt added)
  • 3/4 cupcorn I use frozen corn straight from the freezer
  • 1/2 cuplow-sodium chicken broth
  • 2 to 3 green onions sliced into thin rounds
  • 2 tablespoonsfresh cilantro minced; or to taste
  • 1/2 teaspoonkosher salt or to taste
  • 1/2 teaspoonfreshly ground black pepper or to taste

Instructions
 

Instructions

  • Heat a large skillet over medium-high heat. Add 3 tablespoons olive oil, then add the 1 large diced sweet Vidalia onion. Cook, stirring frequently, until the onion is softened and lightly browned, about 5 minutes.
  • Add the 1 large diced red bell pepper, the sliced precooked sausage (one 14-ounce precooked sausage, sliced into thin rounds), 3 to 5 cloves garlic (finely minced or pressed), 2 to 3 teaspoons cumin, and a pinch of cayenne if using. Stir to combine and cook, stirring occasionally, until the pepper softens, the sausage is heated through, and the garlic is fragrant, about 2 to 3 minutes.
  • Add the one 8-ounce bag precooked Spanish rice (or your favorite precooked rice), the one 15-ounce can black beans (drained and rinsed), 3/4 cup corn (frozen, straight from the freezer), and 1/2 cup low-sodium chicken broth. Stir to combine, reduce heat to medium, and cook, stirring occasionally, until everything is warmed through and the liquid is mostly absorbed, about 3 minutes.
  • Remove the skillet from the heat. Stir in 2 to 3 sliced green onions, 2 tablespoons minced fresh cilantro, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning as desired (add more salt, pepper, cumin, or cayenne to taste).
  • Serve immediately.

Notes

*I used precooked Spanish rice to both save time and add flavor but you can go with your favorite type of rice. Just make sure the rice is already cooked when adding it to the skillet.
Leftovers will keep airtight in the fridge for up to 5 days.