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MEXICALI SKILLET 
1 med. onion, chopped
1 (16 oz.) can tomatoes
1 (15 oz.) can pinto beans
2/3 c. long grain rice
1 (5 oz.) pkg. sausage links, cut into 16 pieces or 4 fully cooked sausage
1 c. shredded cheddar cheese (4 oz.)
1 tbsp. cooking oil
1 (4 oz.) can diced green chilies, drained
1 c. water
1 tsp. chili powder

In 10 inch skillet, cook onion in hot oil until tender but not brown. Cut up tomatoes. Add undrained tomatoes, chili peppers, undrained beans, water and uncooked rice to skillet. Stir in chili powder. Bring to boiling. Reduce heat to medium low. Cover and simmer 15 minutes or until rice is nearly tender.

Stir rice mixture. Arrange sausage pieces on top of mixture. Simmer, covered, 5 minutes more or until sausage pieces are heated through and rice is tender. Sprinkle cheese over mixture in skillet. Cover and cook about 2 minutes or until cheese is almost melted. Makes about 6 servings.

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