"Mexican Skillet Dinner" with "Spanish Rice"
I am kind of in love with Skillet dinners lately...
They are so quick and easy to make and
you can change them up in so many different ways...
From "Frittatas" galore, to "Skillet Pizzas" and on to the recent "Oatmeal Bake" I've concocted—I just can't get enough of them..
Now with the stress of holiday cooking, presents and parties temporarily abated till this weekends New Years revelry; what better way to simplify your evening then a "Mexican Skillet Dinner"
Skillet dinners are great because you generally only get one pan dirty, and dinner can be ready in about a half an hour..
On busy weeknights when getting dinner on the table, for me and my baby, can be a struggle you don't want to have a lot of excess clean up to do afterwards—leaves more time for snuggling watching Netflix..
So, one pan dinners can be ideal and keeping a few easily customized ones that everyone likes is nice and can make for an easy night for the cook..
This "Mexican Skillet Dinner" is easy to play around with; from adding or changing the beans, type of meat, additional vegetables or variety of spices..
This one here is a pretty basic recipe for everyone but remember to be imaginative and creative in your own preparation because a meal should always be made to your own tastes..
Suffice it to say, there's an unending supply of alternatives for you to try out for yourself—to start, for the other night, I added an extra pot and cooked up some brown rice and quinoa into a healthy Spanish style rice mix separately as well as used a mix of black, pinto and dark red kidney beans in the skillet..
After a little cooking, then a sprinkling of cheese—it was under the broiler for all of two minutes and then time to dig in..
Me and my Baby loved it, and I especially love that I can change it up so easily to make an entirely different meal out of it each time..
"Definitely Delish" and definitely a dish to make again and again..
"Mexican Skillet Dinner"
Ingredients:
12 ounces Chorizo or Spicy Pork Sausage (I used lean spicy turkey sausage)
1 cup frozen Corn
1 (14 1/2 oz.) can diced Tomatoes, un-drained
1 cup uncooked Rice
1 cup Water
1 tablespoon Lime juice
1/2 small Red Onion, diced
1 1/2 teaspoons Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon ground Cumin
1 (15 oz.) can Pinto beans, rinsed and drained (I used a mix of beans)
3/4 cup shredded Mexican-blend cheeses or Colby and Monterey Jack cheese
Directions:
1. If present, remove casing from sausage. In a large skillet cook sausage over medium to medium-high heat for 10 to 15 minutes or until brown..
2. Drain in a colander; set aside..
3. Add corn, tomatoes, uncooked rice, the water, chili powder, paprika and cumin to skillet..
4. Bring to boiling; reduce heat. Cover and simmer about 15 to 18 minutes or until liquid is absorbed and rice is tender..
5. Stir in beans, onion, lime juice and cooked sausage; heat through for several minutes..
6. Sprinkle with your cheese choices; cover and let stand for 2 to 3 minutes or slide under the broiler until cheese is nice and melted..
Notes:
1. I changed my skillet to spicy turkey sausage, as well as adding a variety of beans (Red Kidney, Pinto and Black). Also I added onion and a few flavorful ingredients to liven things up..
2. I cooked my rice separately, so drained the tomatoes and didn't add the water to skillet..
3. You can slide the skillet under a broiler for a minute or two to melt the cheese quickly and lightly brown, I've done this myself..
4. Experiment, changing up spices, beans, meats, cheeses, vegetaables to make whole different varieties of skillets—from shredded chicken to short ribs, use your imagination..
There's so much you can do with a little experimentation and imagination...