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
Ingredients
- 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 tablespoon dark chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic salt Or to taste
- 1 teaspoon lemon pepper
- 2 tablespoon chopped cilantro
- 2 cup grated cheddar cheese
Instructions
- 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.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Lynnette
Hello Melissa,
I loved this dish. I had to make it a little different because I didn’t have a few of the ingredients, such as I didn’t have pinto beans so I used black beans, didn’t have fresh or frozen corn so I used canned, and I didn’t have Rotel so I used salsa. I only had hamburger and ground turkey. And even though I didn’t have all the exact ingredients oh and I also cooked it all in an InstantPot for 27 minutes. It turned out wonderful. Thanks for posting it.
Melissa
I'm glad you enjoyed it, thanks!
Kathie
I made this for my family tonight and it was a hit! The flavor was excellent and it was easy to make. What we didn't finish, I froze, so we'll see how that affects the flavor/texture when we use it in a couple weeks when I reheat it. The only change I made to the recipe was to substitute black beans for the pinto beans. I will definitely make this again!
Melissa
Hi Kathie, I love that it made enough for leftovers. It should do fine when you thaw and reheat. Thank you!
Dee D
I forgot the beef broth but have chicken broth. Will that work?
Melissa
Sure!
Danielle
Do I drain the rotel?
Melissa
There's no need to drain the tomatoes.
Danielle
Will taco seasoning work?
Melissa
You can adapt using taco seasoning.
Danielle
Awesome I’ll let u know how it turns out!
Holly
Anyone tried making this in the instant pot? Wondering how much to reduce the beef broth?
Teri
Delicious! It’s cold today here in Texas and I must say this dish is dog gone good .... Very good Tex-Mex flavors.
Thank you Melissa!
Melissa
Cold in Texas, wowee. Glad you enjoyed this one, thank you!
Alice rainwater
This is so good. My grands adore it. Thanks for sharing Alice
Melissa
Hi Alice that makes me happy, thank you for visiting!
The Better Baker
What an awesome dish! Your recipe received Most Clicks at Weekend Potluck. Yay you! =) Please share again soon.
Melissa
Thank you!
Regina
Do you have a substitute for Goya Sazon Coriander and Annatto Seasoning?
Melissa
I'm not sure there's a substitute. It's inexpensive and widely available in the Hispanic foods section of most grocery stores including Walmart and Target. If you can't find it, just omit.
Brandie
Hey friend! Check with us at Weekend Potluck on Friday - I think you'll be happy!
Melissa
Hi sweet girl, I sure will! xoxo
The Better Baker
M-M-Mouth-melting! What a terrific dish. Pinning! Thanks much for sharing with us at Weekend Potluck.
Melissa
Thank you!
HELEN LINDSEY
Just know GOT this recipe thank you for sharing
Melissa
Thank you for visiting!
Trish - Mom On Timeout
This looks all kinds of fabulous! Definitely something my family would love!
Melissa
Thanks Trish!