Skillet Cowboy Rice Casserole

Ingredients

1 medium 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 container low sodium beef broth

1 1/2 cup long grain rice

1 15 oz can pinto beans, drained and 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

Directions

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.