Skillet Cowboy Rice Casserole

• 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 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 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.