• Prep Time: 10 minutes
  • Cooking Time: 10 minutes
  • Serves: 6

Tex-Mex Sausage and Rice Skillet

  • Recipe Submitted by on

 Ingredients List

  • 1 13 oz., thinly sliced Hillshire Farm® Smoked Turkey Rope Sausage
  • olive oil
  • 2 tablespoons flour
  • 1/2 teaspoon cumin
  • 1/2 teaspoon crushed oregano
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup low sodium chicken broth
  • 1 15 oz. can black beans, rinsed and drained
  • 1 10 oz. can diced tomatoes with green chilies, drained
  • 2 oz. Cream Cheese, cubed (I use 1/3 less fat)
  • 4 cups cooked rice (any kind)
  • 2 cups packed fresh spinach, chopped/torn
  • 1 cup freshly grated sharp cheddar cheese
  • Roasted Red Pepper Puree
  • 1 12 oz. jar roasted red peppers, drained and patted dry
  • 1 jalapeno, deveined, seeded, and roughly chopped
  • 1 small white onion, peeled and quartered
  • 4 garlic cloves, peeled
  • Garnish (optional)
  • cilantro
  • Avocados
  • sour cream
  • Tortilla chips
  • salsa


Add Roasted Red Pepper Puree ingredients to a blender and pulse until smooth. Set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and sauté until lightly browned, about 3-4 minutes. Add Roasted Red Pepper Puree, flour and all seasoniongs/spices and continue to sauté for 3 minutes over medium-high heat.
Stir in chicken broth, black beans, tomatoes with green chilies and simmer for 3 minutes.
Stir in cream cheese until smooth. Stir in rice until combined followed by spinach. Top with cheese and either cover and return to the stove to melt or broil skillet in the oven until cheese is golden. Garnish as desired.

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