Vienna Sausage Rice Skillet

 

1 C. long-grain white rice, uncooked

1 can (15 oz.) Corn, drained

1 can (15 oz.) Black Beans, drained, rinsed

1/2 C. freeze-dried or dehydrated onion

 

1 T. finely chopped chipotle pepper in adobo sauce (if you have no immediate use for the remainder, you could use ½ T. of Chipotle Powder, or a combination of smoked paprika and chile powder to taste)

 

1 tsp. garlic salt

1 tsp. dried Cilantro (if you happen to have fresh from a garden, double and add at the end with the sausages)

2 ¼ C. water

2 cans (4.6 oz.) Vienna Sausages

 

Combine rice, corn, beans, onion, chipotle pepper, garlic salt, cilantro and water in large skillet; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until rice is tender. Meanwhile, drain sausages and cut into bite-size pieces. When rice is done, reduce heat to low. Stir in sausages and heat 5 minutes until hot.