Cowboy Rice Casserole

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Prep Time 10

Cook Time 1 30

Total Time 1 40

Author Brooke Burks

Ingredients

1/2 cup onion chopped
1 poblano pepper seeded and diced
2 tablespoons olive oil
1 red bell pepper seeded and diced
2 tablespoons garlic minced
1/2 pound ground beef
4 cups beef broth
1/2 pound beef chorizo
1.5 cups rice uncooked
16 oz pinto beans drained and rinsed
2 Tbsps chili powder
16 ounces diced tomatoes undrained
2 tablespoons salt
1 teaspoon pepper
16 ounces whole kernel corn drained
2 cup cheddar cheese shredded

Instructions

Preheat oven to 350 degrees. Sauté 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.
1/2 cup onion, 1 poblano pepper, 2 tablespoons olive oil, 1 red bell pepper, 2 tablespoons garlic, 1/2 pound ground beef, 2 tablespoons salt, 1 teaspoon pepper, 1/2 pound beef chorizo
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.
4 cups beef broth, 1.5 cups rice, 16 oz pinto beans, 16 ounces diced tomatoes, 16 ounces whole kernel corn, 2 Tbsps chili powder
Remove foil and top with cheese. Return to oven to melt. Enjoy!
2 cup cheddar cheese

Nutrition(All values are estimates only)

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