December 13, 2010


Prep: 20 mins, Cook: 4 to 6 hours on low or 2 to 3 hours on high, Makes: 6 servings

8 oz. bulk chorizo sausage
1 med. onion, chopped
1 15oz. can. Mexican-style or Tex Mex style chili beans, undrained
1 11oz. can. whole kernel corn with sweet peppers, drained
1 6oz. pkg. regular Spanish style rice mix
6 C. water

    In a medium skillet cook sausage and onion over medium heat until sausage is brown. Drain off fat. Transfer sausage mixture to a 3 1/2 or 4 quart slow cooker. Stir in undrained chili beans, drained corn, and the seasoning packet contents of the rice mix, if present(set aside remaining rice mix) Pour the water over all.
   Cover and cook on low heat setting for 4 to 6 hours or on high heat for 2 to 3 hours.
Stir in remaining rice mix. Cover and cook on low heat setting for 1 hour more or on high heat setting for 45 minutes more.


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