Cowboy Beans Rice Recipes

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COWBOY BEANS & RICE



Cowboy Beans & Rice image

Had this recipe since 1993 first time making it. Hubby really liked it! Not spicy at all, but for those that want more zing it would be easy to kick it up a notch or two!

Provided by ChrisF

Categories     Long Grain Rice

Time 1h40m

Yield 7 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1/2 cup chopped onion
1 cup long grain white rice, uncooked
3/4 cup water, plus
2 tablespoons water
3/4 teaspoon chili powder
1/2 teaspoon salt
1 (15 ounce) can pinto beans (I used black eye peas)
11 1/2 ounces tomato juice
1 (4 ounce) can chopped green chilies (undrained)

Steps:

  • Cook meat and onions in skillet, stirring to brown and crumble meat, drain off any grease.
  • Combine meat mixture, rice water, chili powder, salt, beans, tomato juice & chili peppers; stir well.
  • Pour in to a 3-quart casserole dish,.
  • Cover and bake at 350°F for 50 minutes.
  • Stir and cover and bake again for and additional 30 minutes, or until rice is tender.

COWBOY RICE AND BEANS



cowboy Rice and beans image

This slow cooker version of the popular barbecue multi-bean bake gets its kick from chili beans and a jalapeno pepper.Unknown source

Provided by Lynnda Cloutier

Categories     Rice Sides

Number Of Ingredients 10

two cans chili beans in chili gravy, 15 ounces each
one can butter beans, rinsed and drained, 15 ounces
one can black beans, rinsed and drained, 15 ounces
1 cup chopped onion, one large
3/4 cup chopped green sweet pepper, one medium
3/4 cup chopped red sweet pepper, one medium
one medium fresh jalapeno chile pepper, seeded and finely chopped
one bottle barbecue sauce, 18 ounces
1 cup vegetable broth
1 cup uncooked instant brown rice

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.

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