20-Minute Tex-Mex Sausage and Rice Skillet Recipe

Super quick, super easy and super delicious — this 20 Minute Tex‑Mex Sausage & Rice Skillet is comfort food your family will love.

Ingredients

• 1 pkg (13 oz) smoked turkey sausage, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons flour
• 1 teaspoon cumin
• 1/2 teaspoon crushed oregano
• 1/4 teaspoon smoked paprika
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup chicken broth
• 1 15 oz can black beans, rinsed and drained
• 1 10 oz can Rotel tomatoes (original or mild)
• 2 oz cream cheese, cubed
• 4 cups cooked rice (brown rice works well)
• 2 cups packed fresh spinach, chopped or torn
• 1 cup freshly grated sharp cheddar cheese
• Roasted Red Pepper Puree:
• 1 12 oz jar roasted red peppers, drained and patted dry
• 1 jalapeño, seeded and roughly chopped
• 1 small white onion, peeled and quartered
• 4 cloves garlic, peeled

Garnishes (optional):

• Avocado
• Sour cream
• Cilantro
• Salsa
• Tortilla chips

Instructions

1. Make the roasted red pepper purée: combine the jarred roasted peppers, jalapeño, onion and garlic in a blender and pulse until smooth. Set aside.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the sliced sausage and cook until lightly browned, about 3–4 minutes, stirring occasionally.
3. Add the roasted red pepper purée, flour, cumin, oregano, smoked paprika, salt and pepper. Sauté together for about 3 minutes to cook the flour and bloom the spices.
4. Stir in chicken broth, black beans and the tomatoes with green chilies. Simmer for 3 minutes to combine flavors.
5. Add the cream cheese and stir until smooth. Fold in the cooked rice and spinach until well combined. Top with grated cheddar and place briefly under the broiler until the cheese melts. Garnish as desired and serve.

• If you prefer less heat, use mild Rotel or plain diced tomatoes. The recipe has a noticeable kick with the original Rotel and jalapeño.