Cheesy Chicken Sausage Taco and Rice Skillet

What you’ll need:

1 package of al fresco Spicy Jalapeno chicken sausage, diced into bite size pieces

1 yellow onion, diced

1/2 can corn, drained (can also use fresh, about 1 cup)

1/2 cup long grain white rice

1 cup chicken broth

1 cup shredded mexican blend cheese

2-3 tbsp taco seasoning (homemade or store-bought)

1 can black beans, drained

1 green bell pepper, diced

1 tsp olive oil

Favorite taco garnishes - fresh cilantro, chopped jalapeno, cotija cheese etc

Directions:

• Add olive oil to a large cast iron skillet (mine was 9 inches) and use medium heat
• Once hot, add in diced onion, cook for 1-2 minutes and then add in the diced chicken sausage. Add 2 tbsp of taco seasoning and mix together to combine
• Let that cook for 3-5 minutes to get some nice caramelization on the sausages.
• Next, add in the diced bell pepper, drained black beans, drained corn and rice.
• Add in 1 cup of chicken broth. Add lid to the skillet and let it simmer for 20 minutes, being sure to check it every 5 minutes or so and stirring it around.
• Once the 20 minutes are up, add one more tbsp of taco seasoning, mix together. Add the cheese on top, put the lid back on the skillet and let the cheese melt for 2-3 minutes.
• Garnish with cilantro and all of your other favorite taco toppings. Serve warm with chips, tortillas or just eat by itself. Enjoy!