Cowboy Rice Casserole

Cowboy Rice Casserole takes spicy chorizo and combines it with rice, peppers and all of your favorite tex-mix seasonings. Guaranteed to satisfy all your hungry ranch hands!

Cowboy Rice Casserole

I like a spicy life. We eat a ton of Mexican food here at The Buttered Home. We just can’t seem to get enough. For a few years now, Big D and I have been totally hooked on Chorizo. I look for all kinds of ways to use it when cooking. Chorizo eggs, Chorizo queso, you name it, we love it.

When I started thinking about some of my favorite casseroles, I immediately thought of any rice casserole that we like to make and eat. Rice makes it filling and adds a bit of texture to a creamy type casserole. So the Cowboy Rice Casserole was born. I combined our love of Chorizo and rice casserole and made it with all kinds of kicking peppers and beans and corn to make it interesting.

How do you make Cowboy Rice Casserole?

Its easy. Its a little work on the front side to cook your onions and pepper and brown the chorizo, but it is so worth it. Let’s show you how.

~ Ingredients ~

• 1/2 cup chopped onion
• 1 small poblano pepper, seeded and diced
• 2 tablespoons olive oil
• 1 small red bell pepper, seeded and diced
• 2 tablespoons minced garlic
• 1/2 pound ground beef
• 4 cups beef broth
• 1/2 pound beef chorizo
• 1 & 1/2 cups rice, uncooked
• 1 can pinto beans, drained and rinsed
• 2 tablespoons chili powder
• 1 can diced tomatoes
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 can whole kernel corn, drained
• 2 cups shredded cheddar cheese

~ Method ~

1. Preheat oven to 350 degrees Fahrenheit. Saute Peppers and onions in olive oil. Season with salt and pepper. Cook until soft. Add minced garlic and cook for one minute, careful not to burn. Add ground beef and chorizo and brown well. Drain.
2. In a large casserole dish, add peppers, onions and beef and chorizo mixture to pan. Add Broth , beans, corn, rice , tomatoes and chili powder. Mix well. Cover with aluminum foil tightly and cook for 1.5 hours until rice is done.
3. Remove foil and top with cheese. Return to oven to melt. Enjoy!

Supper so fine.

One thing I really love about casseroles is that most times you can mix them up, pop them in the oven and forget (almost!) about them. As long as you set your kitchen timer, all will be well. Haha! Easy meals like this Cowboy Rice Casserole and this Sheet Pan Bourbon Steak with Brussels and Sweet Potatoes will satisfy even the hungry men in your life.

This casserole is so hearty and filling it is perfect for a weeknight meal or for food gifting. It freezes beautifully. So it totally can be made ahead of time and frozen for supper later in the week. Making meals ahead for your family or for loved ones as gifts can be a truly freeing experience. Having time to spend with one another makes recipes like this pure gold. It enables you to have supper on the table for your family in an easy way so you can spend more time catching up instead of cooking!

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Cowboy Rice Casserole

Yield: 12

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Cowboy Rice Casserole takes spicy chorizo and combines it with rice, peppers and all of your favorite tex-mix seasonings. Guaranteed to satisfy all your hungry ranch hands!

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Ingredients

• * 1/2 cup chopped onion
• * 1 small poblano pepper, seeded and diced
• * 2 tablespoons olive oil
• * 1 small red bell pepper, seeded and diced
• * 2 tablespoons minced garlic
• * 1/2 pound ground beef
• * 4 cups beef broth
• * 1/2 pound beef chorizo
• * 1 & 1/2 cups rice, uncooked
• * 1 can pinto beans, drained and rinsed
• * 2 tablespoons chili powder
• * 1 can diced tomatoes
• * 2 teaspoons salt
• * 1 teaspoon pepper
• * 1 can whole kernel corn, drained
• * 2 cups shredded cheddar cheese

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Saute Peppers and onions in olive oil. Season with salt and pepper. Cook until soft. Add minced garlic and cook for one minute, careful not to burn. Add ground beef and chorizo and brown well. Drain.
2. In a large casserole dish, add peppers, onions and beef and chorizo mixture to pan. Add Broth , beans, corn, rice , tomatoes and chili powder. Mix well. Cover with aluminum foil tightly and cook for 1.5 hours until rice is done.
3. Remove foil and top with cheese. Return to oven to melt. Enjoy!
   

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 298Total Fat 20gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 10gCholesterol 52mgSodium 1127mgCarbohydrates 13gFiber 1gSugar 2gProtein 18g

**Nutritional Values are estimates only

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