Spicy Sausage, Rice and Bean Bake
Using mostly pantry staples and ready to serve in 30 minutes, this quick and flavorful dinner is perfect for busy weeknights or last-minute meals.
Serves: 4Prep: 5 minutesCook: 25 minutesTotal: 30 minutesDifficulty: Easy
- 1 bag (12 oz.) Recipe Beginnings 3 Pepper & Onion Blend
- 1 pound ground chorizo sausage (or preferred sausage)
- 2 cans (14.5 oz. each) petite diced tomatoes with green chilies or plain petite diced tomatoes
- 1 can (15 oz.) kidney beans, rinsed and drained
- 3 cups instant rice, cooked
- 1 cup shredded cheddar or Mexican blend cheese
- Preheat oven to 375°F.
- Using hand chopper or blender, roughly dice onion and pepper blend. Over medium-high heat, sauté onion and pepper blend 2–3 minutes. Add ground sausage; continue cooking 5–7 minutes, ensuring a safe internal temperature of 160°F.
- Stir in diced tomatoes and beans.
- In 9”x13” casserole dish, combine rice with meat and vegetable blend. Mix until well blended. Bake 10 minutes.
- Remove from oven; top with shredded cheese. Return to oven; continue baking until cheese is melted, about 5 minutes.
- Serve immediately, refrigerating any leftovers.