Serves: 4 | Total Time: 30 Minutes
I love one pan dinners! They provide such easy food to make, especially if you are looking for quick, easy dinner ideas for busy weeknights.
Let me explain the story that birthed the idea for this one skillet meal…
After I moved back from New York, I stayed with my folks for a few months to bridge the gap between having my own place out east and having one in Wisconsin. During this time, I had undergone rotator cuff surgery, and for anyone who has ever had rotator cuff surgery, you know how long and painful the recovery time can be.
With my arm in a sling for almost two months, not being able to cook began to drive me nuts. I resolved one night that I was going to make dinner for my parents – even if I had use of only one of my arms. I needed an easy, healthy dinner idea that would use the least amount of things to lift as possible if I was going to accomplish this!
That is when my mom pulled out her electric skillet. I had never had one before, and honestly, I am not sure why I didn’t catch on to the idea sooner. I used that thing all the time after that night. My folks have since given one to Mark and I as a wedding gift and now I can’t imagine how I ever survived without one before!
This small appliance has become one of my favorite kitchen tools, especially now that I can plug it in right in front of the window overlooking the western horizon. No need to miss another sunset just because dinner needs to be made…
If you feel the need to have a cocktail with this one skillet meal, a great one to pair it with (and one of my new favorites) is The Pioneer Woman’s Spicy Tequila Sunrise. Mmmmmm, I can’t imagine a better way to turn up the heat, especially now that things are so cold and wet around here!
Easy meal prep, minimal cleanup, spicy cocktails and glorious sunsets – who can ask for more?
Easy One-Pan Fiesta Dinner
Total Time: 30 Minutes
Prep: 10 Minutes / Cook: 20 Minutes
- 2 tablespoons olive oil
- 4 large chicken sausages (1 lb.), sliced 1/4 inch thick (any flavor variety will work fine)
- 2 cups frozen corn
- 1 cup roughly chopped yellow onion
- 1 red bell pepper, roughly chopped
- 1 green bell pepper, roughly chopped
- 2 cups cooked wild rice blend
- 15 ounces canned black beans, rinsed and drained
- 1/3 cup roughly chopped fresh cilantro leaves, plus more for garnish
- sour cream, for garnish (optional)
- sriracha, for garnish (optional)
- lime juice, for garnish (optional)
1. Heat olive oil in an electric skillet set to 350 degrees, or in a stovetop skillet over medium heat. Add sausage and fry, stirring occasionally, until slightly browned and cooked through, about 5 minutes. Add the corn and continue to cook for another 3 minutes so that the corn heats through and some of the liquid evaporates off. Add the onions and peppers and stir for another 4 minutes, or until softened.
2. Turn the skillet up to 375 degrees (or increase the heat to medium-high if using a stovetop). Add the rice and stir until heated through, about 2 minutes. Finally, toss in the black beans, season with salt and pepper, then cook for about 5 minutes more while consistently stirring. Turn off heat then stir in the cilantro.
3. Immediately spoon the fiesta dinner into bowls while it is still hot. If desired, top with a dollop of sour cream, a drizzle of sriracha, a dash of lime juice, and more cilantro.
Goes great with margaritas… or – if you dare – try it with The Pioneer Woman’s Spicy Tequila Sunrise.
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