Festival Classic Dinner: Smoky Tex-Mex Skillet

Allergens

Soy (in salsa)

Ingredients

• 4 oz chorizo sausage, casing removed 1 lb boneless, skinless chicken breasts, cut into bite
• sized pieces 2 bell peppers, diced (any color) 1 small red onion, chopped 1 can (15 oz) black beans, drained and rinsed 1 cup corn kernels, fresh or frozen 1/4 cup Fresh Tex
• Mex Salsa (recipe below) 2 cups cooked white rice Fresh cilantro leaves, for garnish

Instructions

1. In a large skillet, cook the chorizo over medium heat, breaking it up with a spoon, until browned and crisp. Transfer to a plate and set aside.
2. Add the chicken pieces to the skillet and cook until no longer pink on the outside, about 3 4 minutes. Transfer to the plate with the chorizo.
3. In the same skillet, add the bell peppers and red onion. Cook for 5 minutes or until tender.
4. Return the chicken and chorizo to the skillet. Add the black beans, corn, Fresh Tex Mex Salsa, and half of the cilantro leaves. Stir well to combine.
5. Cook for an additional 3 4 minutes until heated through. Serve over cooked white rice. Garnish with remaining cilantro leaves and enjoy!

Chef’s Insight

This dish is inspired by a famous street food classic, but we've added our creative twist for an unforgettable dining experience.

Notes

For an even smokier flavor, add a dash of smoked paprika to the dish.