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Cowboy Beans and Rice Recipe

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This recipe for Cowboy Beans and Rice, by , is from The Kaylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tina Bourgeois
Added: Monday, January 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. lean ground chuck
1/2 c. chopped onion
1 c. long-grain rice, uncooked
3/4 c. plus 2 T. water
3/4 tsp. chili powder
1/2 tsp. salt
1 (15-oz.) can pinto beans, drained
1 (11 1/2 oz.) can no-salt-added tomato juice
1 (4 oz.) can chopped green chiles, undrained
vegetable cooking spray

Directions:
Directions:
Cook meat and onion in a large non-stick skillet over medium heat until meat is browned, stirring to crumble meat. Drain meat mixture in a colander, and pat dry with paper towels.

Combine meat mixture, rice, and next 6 ingredients, and stir-well. Pour mixture into a 3-quart casserole coated with cooking spray.

Cover the bake at 350 for 50 minutes. Stir; cover and bake an additional 30 minutes or until rice is tender.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15-20 minutes

 

 

 

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