Recipe by al fresco all natural
"Lots of herbs, spices, and some chopped jalapeno make this spicy sausage one-skillet meal a quick and delicious weeknight choice."
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1 (12 ounce) package
al fresco® Chipotle Chorizo Chicken Sausage, sliced on the bias 1/4 inch thick
extra virgin olive oil
white onion, chopped
jalapeno, finely diced
red bell pepper, chopped
ground black pepper
3 1/2 cups
cooked brown rice
canned black beans, rinsed and drained
canned pinto beans, rinsed and drained
low-sodium chicken broth
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 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 thought it was really good. Served it with garlic break (because I had some I had to use up). Another bread might've better but my family liked it all!
Tastes GREAT! And easy to make! I left out the jalapeno, but I used 4-pepper smoked sausage. Also left out the cilantro leaves, since I don't like cilantro.
* Percent Daily Values are based on a 2,000 calorie diet.
Cuban Beans and Rice with Chipotle Chorizo Chicken Sausage
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 97
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