Ingredients
2 teaspoons canola oil1 package (12 ounces) fully cooked chorizo or jalapeno chicken sausage links, sliced1 medium onion, chopped1 can (15 ounces) no-salt-added black beans, rinsed and drained1 can (10 ounces) diced tomatoes and green chiles, undrained1 cup fresh or frozen corn1 package (8.8 ounces) ready-to-serve brown rice2 cups fresh baby spinach1/4 cup crumbled queso fresco or shredded Monterey Jack cheeseChopped fresh cilantro
Preparation
In a large skillet, heat oil over medium heat. Add sausage; cook and stir until lightly browned. Remove from pan.
Add onion to same skillet; cook and stir 3-5 minutes or until tender. Stir in beans, tomatoes, corn and sausage; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rice and spinach; cook 2-3 minutes or until heated through and spinach is wilted. Sprinkle with cheese and cilantro.
