Skillet Cowboy Rice Casserole


  • 1 sweet onion diced
  • 1 small poblano pepper seeded and diced
  • 1 small red pepper seeded and diced
  • Olive oil
  • 2 garlic cloves minced
  • 8 oz lean ground beef
  • 8 oz fresh chorizo sausage casing removed
  • 1 32 oz low sodium beef broth
  • 1 1/2 cup long grain rice
  • 1 15 oz can pinto beans, drained snd rinsed
  • 1 10 oz can mild or hot Rotel tomatoes
  • 1 cup fresh or frozen corn
  • 2 packets Goya Sazon Coriander and Annatto Seasoning
  • 2 Tbsp dark chili powder
  • 1 Tbsp ground cumin
  • 1 tsp garlic salt Or to taste
  • 1 tsp lemon pepper
  • 2 Tbsp chopped cilantro
  • 2 cup grated cheddar cheese


  • in a very massive frypan cook the onion and peppers in a very few drizzles of vegetable oil. Season gently with salt and black pepper.
  • Cook for three minutes over medium high till starting to brown then add the garlic. Cook for one minute or till sweet.
  • Add th beef and chorizo. still cook till no pink remains within the meats. Drain any excess fat from the pan.
  • Increase the temperature to high. Add the meat broth, rice, pintos, Rotel tomatoes, corn, Sazon, flavoring, cumin, flavoring and lemon pepper. bring round a boil stirring till combined.
  • cowl and lower the warmth to low. Simmer for 20-25 minutes till the rice is tender and most of the liquid is absorbed.
  • Uncover and blend within the cilantro. prime with cheese. take away from the warmth and canopy permitting the cheese to soften or soften below the broiler within the kitchen appliance.
  • Serve like a shot.


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