Recipe from BHG dot com
Yields 6 servings
230 calories per serving
12 oz chorizo
2 c whole kernal corn, frozen
14.5 oz can diced tomatoes
1 c uncooked instant brown rice
1/2 c water
2 tsp chili powder
1/2 tsp ground cumin
15 oz can pinto beans, rinsed and drained
3/4 c lowfat cheddar jack cheese
Remove casings from chorizo & cook in a large skillet over medium heat until browned.
Drain & set aside.
Add corn, tomatoes, rice, water, chili powder, & cumin to the skillet.
Bring to a boil & then reduce heat.
Cover and simmer until liquid is absorbed & rice is tender.
Stir in beans & cooked sausage; heat through.
Sprinkle with cheese & let stand for a few minutes to melt the cheese.