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
class="wprm-recipe-ingredient-name">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
source https://recipetocooking.blogspot.com/2019/03/skillet-cowboy-rice-casserole.html
Instructions
- in a very massive frypan cook the onion and peppers in a very few drizzles of vegetable oil. Season gently with salt and black pepper.
- Cook for three minutes over medium high till starting to brown then add the garlic. Cook for one minute or till sweet.
- Add th beef and chorizo. still cook till no pink remains within the meats. Drain any excess fat from the pan.
- Increase the temperature to high. Add the meat broth, rice, pintos, Rotel tomatoes, corn, Sazon, flavoring, cumin, flavoring and lemon pepper. bring round a boil stirring till combined.
- cowl and lower the warmth to low. Simmer for 20-25 minutes till the rice is tender and most of the liquid is absorbed.
- Uncover and blend within the cilantro. prime with cheese. take away from the warmth and canopy permitting the cheese to soften or soften below the broiler within the kitchen appliance.
- Serve like a shot.
source https://recipetocooking.blogspot.com/2019/03/skillet-cowboy-rice-casserole.html
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