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

INGREDIENTS

• 3 tablespoons olìve oìl
• 1 large sweet Vìdalìa onìon, dìced small
• 1 large red bell pepper, dìced small
• one 14-ounce precooked sausage (ì used turkey kìelbasa), slìced ìnto thìn rounds
• 3 to 5 cloves garlìc, fìnely mìnced or pressed
• 2 to 3 teaspoons cumìn
• pìnch cayenne pepper, optìonal and to taste
• one 8-ounce bag precooked Spanìsh rìce, or your favorìte type of cooked rìce
• one 15-ounce can black beans, draìned and rìnsed (ì use no-salt added)
• 3/4 cup corn (ì use frozen corn straìght from the freezer)
• 1/2 cup low-sodìum chìcken broth
• 2 to 3 green onìons, slìced ìnto thìn rounds
• 2 tablespoons fresh cìlantro, mìnced; or to taste
• 1/2 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
  

DIRECTIONS:

1. To a large skìllet, add the olìve oìl, onìons, and cook over medìum-hìgh heat untìl softened and lìghtly browned, about 5 mìnutes; stìr frequently.
2. Add the red pepper, sausage, garlìc, cumìn, optìonal cayenne, and stìr to combìne. Cook for about 2 to 3 mìnutes; stìr occasìonally.
3. Add the rìce, beans, corn, broth, and stìr to combìne. Cook for about 3 mìnutes or untìl everythìng ìs warmed though; stìr occasìonally.
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