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Taco Rice Bowl with Sausage

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  • Author: Emily Piken
  • Prep Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

  • 12 Jones Dairy Farm Golden Brown All Natural Pork Sausage Links, thinly sliced
  • 1 tablespoon gluten-free taco seasoning
  • 1 (15 ounce) can black beans
  • 3 cups cooked white rice
  • 2 cups shredded romaine lettuce
  • 1/2 avocado, diced
  • 1/2 cup cotija cheese, crumbled
  • pico de gallo, for serving
  • 1 lime, cut into wedges
  • Optional toppings: sour cream, pickled jalapenos, crushed tortilla chips

Instructions

  1. Heat a large skillet over medium-high heat and add the sausage coins in a single layer. Cook for 3-4 minutes per side until lightly browned, heated through and sizzling. Sprinkle with taco seasoning, toss to coat, and cook for another minute. Remove from heat.
  2. While the sausage cooks, warm the black beans in a small saucepan over medium heat with a pinch of salt, or microwave in a bowl for 60-90 seconds until heated through.
  3. To assemble, divide the rice between 4 bowls. Top with the taco sausage coins, warmed black beans, shredded lettuce, diced avocado, and a spoonful of pico de gallo. Drizzle with sour cream and finish with cotija and a squeeze of lime. Add pickled jalapeños if desired.

Notes

  • Microwave rice pouches make this a true 25-minute meal.
  • If you’re reheating leftover rice, add an ice cube to the bowl before microwaving and remove it before serving. It keeps the rice from drying out.
  • Leftovers keep well in the refrigerator for up to 3 days – store components separately and assemble fresh toppings when serving.

Find it online: https://eat-gluten-free.celiac.org/taco-rice-bowl-with-sausage/