CHORIZO BLACK BEAN SKILLET
14 oz. chorizo; skin removed, diced
3 C. cooked rice
1 Can black beans; drained and rinsed
1 Can Cilantro Lime diced tomatoes (or Mexican style diced tomatoes)
salt & pepper (optional)
½ C. rough chopped cilantro
1-2 C. Queso Fresco cheese; crumbled
1. In a large skilled sauté the chorizo until all the fat has been rendered. Once the chorizo has been cooked, drain off all the fat.
2. Return the chorizo to the skillet. Add the rice, beans and tomatoes, stirring to combine. Season with salt & pepper to taste.
3. When everything is nice and hot, stir in the cheese and cilantro. Continue to cook until the cheese melts, about 3-4 minutes. It won’t melt like regular cheese. Queso Fresco melts more like a fresh mozzarella. It will just get nice and soft.
4. Serve immediately. If you like, top with some additional fresh cilantro and crumbled cheese.
5. Serves 6.