Cuban Beans and Rice with Chipotle Chorizo Chicken Sausage Recipe

  • 1 (12 ounce) package al fresco® Chipotle Chorizo Chicken Sausage, sliced on the bias 1/4 inch thick
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup white onion, chopped
  • 2 cloves garlic, minced
  • 1/2 jalapeno, finely diced
  • 3/4 cup red bell pepper, chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 1/2 cups cooked brown rice
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned pinto beans, rinsed and drained
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup cilantro leaves
  1. Heat olive oil in a 12″ skillet over medium high heat. Saute onion, garlic, jalapeno and red pepper for 3-4 minutes.
  2. Add chicken sausage slices to the skillet and saute for an additional 2 minutes. Stir in the cumin, salt and pepper, cook 1 minute.
  3. Add the cooked brown rice, black & pinto beans, toss with a spoon. Pour in the chicken broth, sprinkle in the cilantro. Cook for 5 minutes or until the rice and beans are heated through.