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