6 Servings
10 mins
10 mins
20 mins
Add roasted red peppers, jalapeno, onion & garlic to a blender and pulse until it forms into a puree. Set aside.
Heat a large pan with olive oil over medium-high heat. Add D’Orsogna Jalapeno Kransky sausage to the pan and cook until lightly browned. Add your red pepper puree, flour, cumin, oregano, smoked paprika, salt and pepper to the pan and cook for 3 minutes.
Add the chicken stock, black beans, diced tomatoes and let simmer for 3 minutes.
Stir in cream cheese, cooked rice, spinach and top with cheese. Cover your pan with a lid and allow the cheese to melt before serving.
