Cowboy Rice Recipes

ONE SKILLET COWBOY RICE

One Skillet Cowboy Rice image

One Skillet Cowboy Rice is a quick and hearty meal for any busy night of the week that includes beef, bacon and Zatarain's Black Beans and Rice Mix.

Provided by Foodtastic Mom

Time 40m

Number Of Ingredients 8

Ingredients

1 box Zatarain's Black Beans and Rice Mix
5 slices bacon (chopped)
1/2 white onion (finely chopped)
1 lb ground sirloin (90% lean)
1 15 oz can corn (drained)
2 1/2 cups water
4 oz cheddar cheese (shredded)
sour cream and pickled jalapeños for serving

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 RICE SALAD

Cowboy Rice Salad image

A Southwestern rice salad filled with bright zesty flavours and tossed with a lime dressing. Made with brown rice for extra flavour, and a hint of spice flavour in the dressing to drive home the SouthWestern flavours! Serves 8 - 10 as a side, 4 - 6 as a main. Recipe video below!

Provided by Nagi

Categories Salad

Time 20m

Number Of Ingredients 16

Ingredients

4 1/2 cups cooked brown rice
1/3 cup lime juice (, plus more to taste)
1/2 cup olive oil
1 1/2 tbsp honey
1/2 tsp chipotle powder ( (sub with smoked paprika + cayenne pepper))
1/2 tsp cumin powder
1/2 tsp garlic powder ( (or 1 garlic clove, minced))
3/4 tsp salt
Black Pepper
1 red capsicum/bell pepper (, diced)
1 green capsicum/bell pepper (, diced)
1 small red onion (, chopped)
1 x 400g (14oz) corn kernels (, drained)
1 x 400g (14oz) black beans (, drained and rinsed)
3 tomatoes (, watery seeds removed then diced)
1 cup coriander/cilantro leaves (, roughly chopped (Note 2))

Steps:

Place Dressing ingredients in a jar, shake. Taste test, adjust to your taste.
Place Salad ingredients and rice in a bowl. Drizzle with dressing. Toss, then serve. Fantastic served straight away and even the next day!

TEX-MEX FRIED RICE

Tex-Mex Fried Rice image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 pound spicy sausage meat
1 1/2 cups frozen yellow corn kernels
1 onion, finely chopped
1 red bell pepper, finely chopped
1 jalapeno, finely chopped
1 teaspoon chili powder
Pinch kosher salt
Pinch red pepper flakes
Freshly ground black pepper
4 cups leftover cooked rice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, or more to taste
Zest and juice of 1 lime
4 scallions, sliced
1/2 bunch fresh cilantro, chopped

Steps:

Heat the oil in a large skillet and brown the sausage meat, breaking it up into small pieces. When starting to brown, add the frozen corn (no need to thaw), onions, bell peppers and jalapenos. Season with the chili powder, salt, red pepper flakes and plenty of black pepper. Cook until the vegetables are crisp-tender.
Add the rice and stir-fry until heated through and coated with the vegetable mixture. Add the Worcestershire sauce, hot sauce and lime zest and juice. Stir-fry until the rice is just starting to brown. Add the scallions and stir well so that they are thoroughly mixed in. Serve and garnish with cilantro.

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

Ingredients

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

Cowboy Rice image

Hearty with veggies and sliced wieners and tangy with BBQ sauce, this rice dish is sure to please all the cowboys and cowgirls at your table.

Provided by My Food and Family

Categories Recipes

Time 15m

Yield 4 servings, 1 cup each

Number Of Ingredients 6

Ingredients

1 Tbsp. oil
2 cups cooked long-grain white rice
1 pkg. (10 oz.) frozen mixed vegetables (carrots, corn, peas), thawed
1/2 cup KRAFT or BULL'S-EYE Original Barbecue Sauce
3 OSCAR MAYER Wieners, sliced
2 KRAFT Singles, cut diagonally in half

Steps:

Heat oil in large skillet. Add next 4 ingredients; simmer 3 to 5 min. or until vegetables are crisp-tender and wieners are heated through.
Top with Singles; cook on medium-low heat 3 to 5 min. or until Singles are melted. Stir until blended.

Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 810 mg, Carbohydrate 44 g, Fiber 3 g, Sugar 15 g, Protein 10 g

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