Name: Cowboy Beans And Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound ground beef; 1 onion, diced; 2 cloves garlic, minced; 1 can kidney beans, drained and rinsed; 1 can black beans, drained and rinsed; 1 can diced tomatoes; 1 cup long-grain rice; 2 cups beef broth; 1 teaspoon chili powder; 1 teaspoon cumin; Salt and pepper, to taste; Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro

Instructions

In a large skillet or Dutch oven, brown the ground beef over medium-high heat until fully cooked, breaking it up into small pieces with a spatula as it cooks.
Add the diced onion and minced garlic to the skillet with the beef. Cook for an additional 2-3 minutes until the onions are translucent and fragrant.
Stir in the kidney beans, black beans, and diced tomatoes, including their juices. Mix well to combine all the ingredients.
Add the long-grain rice to the skillet and pour in the beef broth. Season with chili powder, cumin, salt, and pepper. Stir everything together thoroughly.
Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Let it simmer for about 20-25 minutes, or until the rice is fully cooked and most of the liquid has been absorbed. Make sure to stir occasionally to prevent the rice from sticking to the bottom of the skillet.
Once the rice is tender and the flavors have melded together, remove the skillet from the heat. The Cowboy Beans and Rice should have a thick and hearty consistency.
Serve the dish hot, garnished with your favorite toppings such as shredded cheddar cheese, a dollop of sour cream, or a sprinkle of chopped cilantro.

Ingredients

Instructions

Nutrition Facts

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