Cowboy Beans & Rice
"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!"
photo by ChrisF
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Serves:
-
7
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)
directions
- 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.
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Reviews
-
A hit in our house! I use parboiled brown rice to make it healthier and it tastes great. -
Nice flavor. Not too spicy, next time I'll add more chili powder and maybe some jalapenos for heat. I used brown basmati rice and it didn't cook enough, even with extra time. I would pre-cook the rice beforehand. Overall, a great dish! -
I really enjoy this meal with some thick cornbread. It is great. Today I realized I only had about 1/2-2/3 the amount of tomato juice that I needed. I just made up the rest with some spaghetti sauce I had in the refrigerator and it tastes great. -
Just made this and it was awesome. I used fresh pinto beans that I had frozen. Also I didn't have any green chilies so I drained a can of Rotel and added that instead. After I took it out of the oven I topped it with some shredded smoked bacon cheddar. What a delight. I will definitely be making this again! Thanks for the great recipe! -
This was great fare for a hungry crowd that included teenage boys. I did it on the stove top, using medium grain rice. It simmered for about 30 minutes, and I checked every so often to make sure there was enough moisture. Had to add a little more water and tomato juice along the way, but that only increased the flavor! Served with corn muffins and a big green salad -- everyone loved it. I will also try baking it in the oven as specified, but probably not while it's still July and 96 degrees outside! Thanks.
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Tweaks
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Just made this and it was awesome. I used fresh pinto beans that I had frozen. Also I didn't have any green chilies so I drained a can of Rotel and added that instead. After I took it out of the oven I topped it with some shredded smoked bacon cheddar. What a delight. I will definitely be making this again! Thanks for the great recipe!
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I'm not a spicy food fan, so I used corn instead of chilies. It was very good, especially with sour cream on top. Very delicious! I easily found an 11.5 ounce can of tomato juice by the V8 section in the supermarket. I'll definately be making this one again!
RECIPE SUBMITTED BY
ChrisF
United States
I like to bake, garden, read and find sites like this on my computer. I'm an empty-nester so a lot of my cooking and baking is shared with my co-workers.
