Mexican skillet dinner
12 ounces chorizo or pork sausage 2 cups frozen whole kernel corn 1 14½ ounce can diced tomatoes, undrained 1 cup uncooked instant rice ½ cup water 2 teaspoons chili powder ½ teaspoon ground cumin 1 15 ounce can pinto beans, rinsed and drained ¾ cup shredded Mexican-blend cheeses or Colby and Monterey Jack cheese (3 ounces)
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