Yeehaw! Taste the flavors of the West with this Cowboy Rice Casserole. In one bite, the chilis in this kick in strong, like a kick of a horse, so if you are not an avid fan of the spice, make sure to be prepared. Also, trying this dish will make you hooked and addicted!
1 medium onion, diced
1 small poblano pepper, seeded and diced
1 small red bell pepper, seeded and diced
Salt and pepper to taste
8 oz fresh chorizo sausage, casing removed
2 tbsp dark chili powder
1 tbsp ground cumin
2 tbsp chopped cilantro
1 tsp lemon pepper
1 tbsp achiote powder
2 garlic cloves, minced
1 ½ cups long-grain rice
15 oz can pinto beans, drained and rinsed
10 oz can mild or hot Rotel tomatoes
1 cup fresh or frozen corn
32 oz container low sodium beef broth
2 cups grated cheddar cheese
1 tbsp fresh parsley
In a large skillet, cook the onion and peppers in a few drizzles of olive oil. Season lightly with salt and pepper.
Cook for 3 minutes over medium-high until beginning to brown.
Add the chorizo to the pan. Continue to cook until no pink remains in the meat. Drain any excess fat from the pan
Season with chili powder, ground cumin, lemon pepper, and achiote powder. Add garlic and cook for 1 minute or until fragrant.
Increase the temperature to high. Add the long-grain rice, pinto beans, tomatoes, corn, and beef broth. Bring to a boil stirring until it combines
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 top with cheese. Allow the cheese to melt, and add parsley and cilantro as garnish
Serve immediately while still hot. Enjoy!
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