Best Cowboy Rice And Beans Recipes

ONE SKILLET COWBOY RICE

Steps:

• Heat skillet over medium heat. Add the chopped bacon and stir occasionally until bacon is crisp. Using a slotted spoon, remove the cooked bacon to a paper towel lined plate. Set cooked bacon aside.
• Add the chopped onion to the bacon grease in the skillet. Cook for a few minutes until the onion is starting to soften.
• Add the ground sirloin and cook until no longer pink, breaking up the beef with a wooden spoon or spatula.
• Add the corn, Zatarain's Black Beans and Rice Mix and the water to the skillet with the cooked onion and ground sirloin.
• Bring the water to a boil. Reduce heat so the skillet contents are gently simmering. Put the lid on the skillet and cook for 25 minutes, or until rice is tender.
• While the rice mixture is cooking, turn the oven to the broil setting.
• When rice is cooked, remove the lid from the skillet and top the cowboy rice skillet with the shredded cheese.
• Put the skillet under the broiler for a couple of minutes to melt the cheese.
• Top the skillet with the cooked bacon, sour cream and pickled jalapeños and serve immediately.

COWBOY BACON BEANS

Steps:

• Rinse the beans under cold water, sorting out any rocks/particles. Set aside.
• In a heavy pot (cast iron), saute the bacon pieces until halfway cooked and the fat is rendered. Add the green peppers and onions to the pot and cook until starting to get brown, about 3 minutes. Add the beans and cover with water by 1 inch. Bring to a boil, and then add the brown sugar, ketchup, mustard, chili powder, salt, pepper and garlic. Reduce the heat to a simmer, place on the lid and cook until the beans are tender and the liquid is thick 3 to 4 hours.

SKILLET COWBOY RICE CASSEROLE

Steps:

• In a large skillet cook the onion and peppers in a few drizzles of olive oil. Season lightly with salt and black pepper.
• Cook for 3 minutes over medium high until beginning to brown then add the garlic. Cook for 1 minute or until fragrant.
• Add th ground beef and chorizo. Continue to cook until no pink remains in the meats. Drain any excess fat from the pan.
• Increase the temperature to high. Add the beef broth, rice, pintos, Rotel tomatoes, corn, Sazon, chili powder, cumin, garlic salt and lemon pepper. Bring to a boil stirring until combined.
• 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 mix in the cilantro. Top with cheese. Remove from the heat and cover allowing the cheese to melt or melt under the broiler in the oven.
• Serve immediately.

COWBOY BEANS

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium-high heat, brown the ground chuck and season it with salt, pepper, and chili powder. Remove the meat and drain off all but 1 tablespoon of fat. Cook the onions and bell peppers in the remaining fat until they are soft. Return the meat to the pan and add the beans, brown sugar, barbecue sauce and jalapenos. When everything is combined and the sugar has melted, pour it into a large baking dish and bake for 45 minutes.

HOMESTEAD COWBOY BEANS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 10 to 12 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
• At the same time, heat another large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place bacon, ground beef, onion, ketchup, and brown sugar in a slow cooker; mix well. Add baked beans, Great Northern beans, pinto beans, and pork and beans.
• Cook on Low, stirring often, about 4 hours.

COWBOY RICE AND BEANS

Steps:

• 1. In a 5 to 6 quart slow cooker, mix chili beans and gravy, drained butter beans, drained black beans, onion, sweet peppers, and jalapeno pepper. Stir in barbecue sauce and broth.
• 2. Cover and cook on low heat setting for 5 to 6 hours or on high heat setting for two and a half to three hours. If using low heat setting, turn to high heat setting. Stir in uncooked Rice. Cover and cook about 30 minutes more or until rice is tender. Makes 12 servings. Tip: because Chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with Chile peppers, where plastic or rubber gloves. If your bare hands to touch the peppers, wash your hands and nails well with soap and warm water.