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

• 3 tablespoons olive oil ↔ Replace
• 1 large sweet Vidalia onion (diced small) ↔ Replace
• 1 large red bell pepper (diced small) ↔ Replace
• one 14-ounce precooked sausage (I used turkey kielbasa, sliced into thin rounds) ↔ Replace
• 3 to 5 cloves garlic (finely minced or pressed) ↔ Replace
• 2 to 3 teaspoons cumin ↔ Replace
• pinch cayenne pepper (optional and to taste) ↔ Replace
• one 8-ounce bag precooked Spanish rice (or your favorite type of cooked rice*) ↔ Replace
• one 15-ounce can black beans (drained and rinsed (I use no-salt added)) ↔ Replace
• 3/4 cup corn (I use frozen corn straight from the freezer) ↔ Replace
• 1/2 cup low-sodium chicken broth ↔ Replace
• 2 to 3 green onions (sliced into thin rounds) ↔ Replace
• 2 tablespoons fresh cilantro (minced; or to taste) ↔ Replace
• 1/2 teaspoon kosher salt (or to taste) ↔ Replace
• 1/2 teaspoon freshly ground black pepper (or to taste) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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