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5
from 1 vote
Skinny Mexican Skillet
This quick and easy meal is perfect for weeknights. Rice, veggies, and meat with Mexican spices, this dish is super delicious.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Servings:
4
servings
Calories:
456
kcal
Author:
Jessica Burgess
Ingredients
2
sausages of your choice
we used Jalapeno Chicken Sausage, cut into slices
1
bag
Boil n Bag brown rice
1/2
cup
salsa
1
cup
frozen mixed vegetables
1/2
cup
black beans
1/2
cup
low fat shredded cheddar
1/2
cup
water
1
teaspoon
garlic powder
1
teaspoon
onion powder
1
teaspoon
cumin
1
teaspoon
paprika
pinch
salt & pepper
Instructions
Place the rice (leaving it in original boil bag) in a microwave-safe dish, cover with water and heat according to package instructions.
In a 6 inch or larger skillet, heat 1 tablespoon olive oil over medium heat.
Add the sausages, stir fry until browned.
Add the vegetables and cook for about 1 minute to heat through.
Pour in the black beans, rice and 1/2 cup water. Mix.
Stir in the seasonings, mix well.
Bring to a boil, reduce to simmer and cook for an additional 10 minutes. Mixing often.
Finish with a pinch of salt & pepper.
Top with cheese and allow to melt. You can add it to the oven under a low broil if needed.
Nutrition
Serving:
1
serving
|
Calories:
456
kcal
|
Carbohydrates:
63
g
|
Protein:
17
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Cholesterol:
33
mg
|
Sodium:
592
mg
|
Potassium:
503
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin A:
465
IU
|
Vitamin C:
0.9
mg
|
Calcium:
106
mg
|
Iron:
2.8
mg