Ingredients20 m servings 351 cals
- Heat olive oil in a 12" skillet over medium high heat. Saute onion, garlic, jalapeno and red pepper for 3-4 minutes.
- Add chicken sausage slices to the skillet and saute for an additional 2 minutes. Stir in the cumin, salt and pepper, cook 1 minute.
- 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.
Per Serving: 351 calories; 10.7 g fat; 44.6 g carbohydrates; 17.9 g protein; 47 mg cholesterol; 799 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was super easy to make and delicious. I only omitted the broth as it was already moist enough and looked great. I will be keeping this one. Thanks!
I've made this twice and love it! Will definitely make it again. I left out the jalapenos and the cilantro. I halved the recipe since there are only 2 of us and actually used leftover rice t...
I really like this recipe. I don't like pinto beans so went with all black beans. I added a bit more cumin (because I love it). Did find I could've added a little more chorizo and peppers but th...