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Mexican Skillet Dinner



1 packet Riceland Boil-in-Bag White Rice
3/4 pound bulk Italian sausage
1 medium onion, chopped
1-1/2 teapsoons chili powder
1 can (16 ounces) pinto beans, drained
1 teaspoon ground cumin
2 cans (4 ounces) diced green chilies
1/2 cup picante sauce
Chopped tomatoes, to garnish


Prepare rice according to package directions.

Cook sausage in a large skillet over medium heat. Drain and return meat to skillet. Add onion, chili powder, and cumin; cook until onion is tender. Stir in rice, beans, chilies, and picante sauce. Heat thoroughly. Top with fresh chopped tomatoes. Serves 6.