Prep and Cook time: 30 minutes
Who doesn’t love a good Mexican meal? I think of it as a comfort food. You can slosh it all together and munch away. I don’t cook Mexican food that often because it has so many different parts, and requires expensive and pre-made spices (aka TONS of unnecessary salt and sugar).
This recipe solves both problems. It can be made using two cooking dishes – a medium sized frying pan and a medium size pot, and there are a grand total of five spices. Feel free to mush away and enjoy!
1 C rice
- Prepare rice as directed on your packaging, based on whatever type you use.
- Brown sausage on medium heat in a medium frying pan.
- After the sausage is fully cooked, but not yet brown, add the onion and pepper.
- Cook for an additional 5-7 minutes until sausage is browned, and the onion and pepper are soft. Add tomatoes and cook for an additional minute.
- Turn heat down to medium low and mix in the garlic powder, chili powder, salt, pepper and white pepper.
- When rice is ready, pour into colander and allow it to sit for about 5 minutes. After the rice has fully drained, mix in to the skillet with the rest of the ingredients.
- While the rice fully drains, pour pinto beans (including the liquid) into the same pot that the rice cooked in. Heat, covered, on medium low for approximately five minutes, until the beans are warmed. Drain into a colander and then add to the skillet.
- Mix the Worcestershire sauce into the skillet.
- Cover and heat on low for about 10 minutes so the rice and beans can absorb the flavor.
Voila! You are ready to serve. I like to serve with sour cream and homemade guacamole. If you’re looking for a quick recipe, try this: Use 1 avocado, 1 T lime juice, ½ C chopped tomatoes, 1 tsp garlic salt, 1 T cilantro, and salt and pepper to taste. Combine all of the ingredients and use a fork or pastry fork to make the avocado mushy.
Hungry for more recipes? Explore more at LawyerintheKitchen!