Mexican Sausage Skillet

My little guy has been in the hospital and a good friend brought over dinner for us last night. So helpful and thoughtful. She is a great cook and I usually end up asking for her recipes. She knew that we would love this one and so she brought the recipe along with it. (She's awesome like that!)

It smelled amazing when I opened the lid! I had the forethought to take a picture before we started to dig in.

She is a Pampered Chef Consultant and the recipe was from one of the cookbooks. I don't know which one though. There is the Pampered Chef Chipotle Rub in it but I am sure you could substitute a similar chipotle spice. She is having a party next week and I plan on picking some up.

Mexican Sausage Skillet
4 servings
8 pts

1 c uncooked long grain white rice
2 ears corn, husks and silks removed
1 medium onion
8 oz smoked turkey sausage
2 garlic cloves, pressed
1 T Chipotle Rub (Pampered Chef)
2 cans 14.5 oz) diced tomatoes with green chilies
1 can black means, drained and rinsed
Fresh Cilantro and lime wedges (optional)

1. Cook rice.

2. Prepare and cook vegetables and sausage.
Meanwhile, remove corn kernels from cobs. Chop onion. Cut sausage into 1/2 in. slices. Lightly spray skillet with a nonstick cooking spray. Add corn to skillet in a single layer. Cook without stirring over medium heat 4-6 minutes or until caramelized on one side. Add onion, sausage, pressed garlic and rub; cook and stir 3-4 minutes or until onion is tender.

3. Finish and serve.
Add tomatoes and beans to skilled; bring to a boil. Serve bean mixture over rice; garnish with cilantro and lime wedges, if desired.

As you can see from the pictures she made it into a casserole. Again, it was so delicious. These are generous serving and this could easily feed 6 especially with a side salad. If feeding 6, it is 5 pts a serving.

You could easily use brown rice instead of white. I will probably make it with my cilantro lime rice. (Which I promise I will post soon.) I have pictures, I just need to pull the post together.)