Tonight called for something quick & easy, given Jeannene's 3:30 wake-up call tomorrow. This fit those criteria, but wasn't terribly delicious. The corn was the saving grace. However, I am posting it should you be tolerant of "serviceable" as an adjective describing your meal. I served it with a very tasty salad of romaine, baby spinach, basil, & mint and with the only commercially canned peaches I eat, Margaret Holmes O'Sage Raggedy Ripe Freestone Peaches.
12 oz. Mexican-style chorizo
2 c. corn kernels (I used frozen)
14 oz. diced tomatoes
2 c. uncooked Minute Rice
1 c. water
2 tsp. chili powder
1/2 tsp. cumin
15 oz. can pinto beans, rinsed & drained
1 1/2 c. Mexican cheeses, shredded or crumbled (asadero, cotija, that sort of thing)
Brown & drain chorizo. Add corn, tomatoes with their liquid, rice, water, chili, & cumin to skillet. Bring to a boil. Cover, reduce heat, & simmer 5 minutes (or until rice is tender). Add beans and heat through. Top evenly with cheese. Cover & let stand a few minutes until cheese has melted. Serves 4-6.