Skillet Cowboy Rice Casserole
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Skillet Cowboy Rice Casserole

Servings 8
Author Melissa Sperka

Ingredients

  • 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

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.