This cheesy 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 fixings and it's a meal that's sure to become a regular in your weekly dinner rotation.
Skillet Cowboy Rice Casserole
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. We all have different schedules and at times we end up eating in shifts. Due to this, I often choose to make dishes that reheat well or hold up well to being kept warm for a period of time. Beef and rice are a filling combination and this stovetop casserole always satisfies.
Helpful Tips for Making Cowboy Casserole
- 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.
- Don't be intimadated by the ingredient list, you like already have on hand what you need.
- 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 pleasing dish.
- More skillet casseroles to try: Hoppin' John Casserole with a Cornbread Crust, Kickin' Cowboy Casserole, Supreme Pizza Pasta Skillet and Stacked Beef and Bean Tostada Skillet.
- You may also like this recipe for Skillet Lasagna from Eating on a Dime.
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Helpful Kitchen Items:
Skillet Cowboy Rice Casserole
- 1 medium 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 container low sodium beef broth
- 1 ½ cup long grain rice
- 1 15 oz can pinto beans, drained and 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.