I found this recipe at www.pillsbury.com and it's fantastic! Couple little things I did differently. I added the one cup of shredded Cheddar cheese, but I also added an additional cup of Kraft Mexican blend cheese. I also served it with a dollop of sour cream on top. Turned out great. It's a very quick and easy meal to get you and your little goblins out the door this Halloween.
This heats up well for leftovers too!
Photo from Pillsbury.com
lb. chorizo or Italian sausage, casing removed if necessary
medium green bell pepper, seeded, chopped
cup chopped onions
cup uncooked regular long-grain white rice
cup Green Giant™ Niblets® Frozen Corn
(15-oz.) can Green Giant™, Joan of Arc®, Old El Paso™ or Progresso™ Black Beans, drained, rinsed
(14 1/2-oz.) can ready-to-serve chicken broth
(14.5-oz.) can Mexican stewed tomatoes with jalapeños and spices, undrained, cut up
teaspoons chili powder
oz. (1 cup) shredded Cheddar cheese
1. Heat oven to 375°F. Crumble sausage into 12-inch nonstick skillet. Add bell pepper and onions; cook over medium-high heat until sausage is browned, stirring occasionally. Drain.
2. Stir in all remaining ingredients except cheese. Spoon into ungreased 13x9-inch (3-quart) baking dish. Cover tightly with foil.
3. Bake at 375°F. for 1 to 1 1/4 hours or until rice is tender. Remove from oven; sprinkle with cheese. Return to oven; bake an additional 5 minutes or until cheese is melted.
This cake screams delicious. The paring of a chocolate pudding cake with a cream cheese and whipped cream blend filling, all topped with a milk chocolate icing makes this the perfect Bundt cake for the upcoming holidays.
A slice of Heaven
1 box Pillsbury chocolate cake mix (with pudding in the mix)
1 small box Jello brand chocolate instant pie filling