Mexican Chorizo Skillet
Pico de Gallo Rice
Ingredients
- 1 (13.5-oz) pkg frozen veggie chorizo crumbles
- ⅔ cup water, divided
- 3 bell peppers, chopped
- 1 large onion, chopped
- 2 cups frozen corn kernels
- 3 cloves garlic, minced
- 1 (15-oz) can black beans, drained and rinsed
- 2 Tbsp low-sodium taco seasoning
- 1½ cups shredded Mexican-blend cheese
Instructions
- Cook crumbles and ⅓ cup water, covered, in a large skillet over medium-high heat 4 minutes. Reduce heat to medium; cook, covered, 4 minutes, stirring occasionally.
- Meanwhile, sauté bell peppers and onion in another large skillet coated with cooking spray over medium-high heat 3 to 4 minutes. Add corn and garlic; cook 4 to 5 minutes.
- Add beans, ⅓ cup water, and seasoning; cook 4 to 6 minutes or until thoroughly heated. Stir in chorizo crumbles. Top with cheese; cover and cook 2 minutes or until cheese melts.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown rice
- 1 (10-oz) pkg refrigerated pico de gallo
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Cook rice according to package directions. Stir in pico de gallo; sprinkle with cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
341
|
184
|
525
|
| Fat (g) | 16 | 2 | 18 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 24 | 4 | 28 |
| Carb (g) | 37 | 41 | 78 |
| Fiber (g) | 12 | 2 | 14 |
| Sodium (mg) | 885 | 17 | 902 |
Quick & Healthy Meal Plan
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