Texas Two-Step Stew

Yield: 6 servings

Ingredients

8 ounces uncooked chorizo sausage
1 medium onion, chopped
1 (15 ounce can Mexican-style or Tex-Mex-style chili beans
1 (15 ounce) can hominy or 1 (11 ounce) can whole kernel corn with sweet peppers, drained
1 (6 ounce) package regular Spanish-style rice mix
6 cups water

Remove casings from sausage, if present.
In a medium skillet cook sausage and onion over medium heat until sausage is no longer pink. Drain fat.
Transfer sausage mixture to a 3 1/2 to 4 quart slow cooker.
Stir in undrained chili beans, hominy, and the seasoning packet contents from the rice mix.
Pour water over all.
Cover; cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.
Stir in remaining rice mix.
Cover; cook on LOW for 1 hours more or on HIGH for 45 minutes more.

Per serving: 383 cal, 16 g total fat (6 g sat fat), 33 mg chol, 1385 mg sodium, 44 g carbo, 6 g fiber, 16 g prot