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Cowboy Rice Casserole

Course Main Course
Cuisine American, Southern, Tex-Mex
Keyword cowboy-rice, skillet-cowboy-rice-casserole
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 servings
Calories 437kcal
Author Melissa Sperka

Ingredients

  • 1 medium onion diced (yellow or red onion)
  • 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 casings removed
  • 1 32 oz container low sodium beef broth
  • 1 1/2 cup long grain white 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 cups grated sharp cheddar cheese or pepper jack 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 2-3 minutes over medium-high heat until beginning to brown then add the garlic. Cook for 1 minute or just until fragrant.
  • Add the ground beef and chorizo to the pan. Continue to cook over medium-high heat until no pink remains. Drain any excess grease from the pan.
  • Increase the temperature to high heat. Add the beef broth, rice, pinto beans, 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 covered for 20-25 minutes or until the rice is tender and most of the liquid has been absorbed.
  • Uncover and mix in the cilantro. Top with cheese. Remove from the heat and cover allowing the cheese to melt or transfer to the oven to melt under the broiler. (Only when using an oven safe skillet or dutch oven.)
  • Serve immediately with sour cream.

Notes

  • Protein Substitutions: You could make cowboy rice using ground turkey, ground chicken or low calorie pork sausages in place of chorizo sausage.
  • Corn: You can use fresh corn cobs or frozen corn kernels. A can of corn could be used in a pinch.
  • Seasonings: You might like to add teaspoon of Mexican oregano to amp up the flavor.
  • Broth: You could replace beef broth with chicken broth or chicken stock, if you're using ground chicken or turkey.
  • Beans: Swap out pinto beans using light red kidney beans or black beans. Make sure they're drained well and rinsed under cold water.
  • Cheese: You can adapt this recipe using another variety of shredded cheese that you enjoy. Use colby jack cheese, monterey jack cheese or pepper jack cheese, if you like it spicy.

Nutrition

Serving: 1serving | Calories: 437kcal | Carbohydrates: 49g | Protein: 22g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1356mg | Potassium: 323mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1412IU | Vitamin C: 27mg | Calcium: 243mg | Iron: 3mg