This cheese topped skillet cowboy rice casserole features, ground beef and chorizo sausage, diced peppers, sweet onion, pinto beans and corn. It’s a one dish meal that’s made completely on the stovetop and has the bonus of using only one pan. Serve it as is or topped with your favorite taco fixins’ and it’s a meal that’s sure to become a regular in your weekly meal rotation.
My household is filled with the men in my life and to say they love hearty meals is an understatement. This hearty cowboy casserole fits the bill on every single level. I love making this casserole with both lean ground beef and chorizo giving it an unexpected kick in flavor. If preferred you could certainly make this dish with all beef or all chorizo,
Long grain rice is definitely the way to go and it cooks right along in the same skillet you use to cook the meat, making clean-up a breeze. Serve it any day of the week for a cowboy, or cowgirl pleasin’ dish.
See it at The Weekend Potluck here
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 large skillet cook the onion and peppers in a few drizzles of olive oil. Season lightly with salt and black pepper.
- Cook for 3 minutes over medium high until beginning to brown then add the garlic. Cook for 1 minute or until fragrant.
- Add th ground beef and chorizo. Continue to cook until no pink remains in the meats. Drain any excess fat from the pan.
- Increase the temperature to high. Add the beef broth, rice, pintos, Rotel tomatoes, corn, Sazon, chili powder, cumin, garlic salt and lemon pepper. Bring to a boil stirring until combined.
- Cover and lower the heat to low. Simmer for 20-25 minutes until the rice is tender and most of the liquid is absorbed.
- Uncover and mix in the cilantro. Top with cheese. Remove from the heat and cover allowing the cheese to melt or melt under the broiler in the oven.
- Serve immediately.