Skillet Cowboy Rice Casserole
Servings 8 servings
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 1/2 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
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.