Mexican Street Corn & Chorizo Skillet with Black Bean Rice

Ingredients

• 12 oz chorizo sausage, diced, mexican-style, not Spanish
• 3 cups fresh corn kernels (or frozen), about 4 ears of corn
• 1 1/2 cans (15 oz) black beans, canned and drained, or 1 1/2 cups cooked
• 1 1/2 cups long-grain white rice, uncooked
• 3 cups chicken broth, low-sodium
• 2 whole lime, juiced, divided
• 1/2 cup fresh cilantro, chopped, plus extra for garnish
• 3/4 cup cotija cheese, crumbled, or feta as substitute
• 1 medium onion, diced, yellow or white
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp cumin
• to taste pinch salt and black pepper
• 1/2 tsp smoked paprika (optional), 🌶️ for adult heat

Instructions

1. 1

   In a large skillet over medium-high heat, add chorizo and cook for 5-7 minutes, breaking it into small pieces, until browned. Remove with a slotted spoon and set aside.

2. 2

   In the same skillet, add 1 tbsp olive oil. Add diced onion and cook 3-4 minutes until softened. Add garlic and cook 1 minute until fragrant.