Skillet Cowboy Rice Casserole

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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 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.

Source: This article and recipe was adopted from this site.

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