Description
Bobby Flay’s Cowboy Rice delivers southwestern flair with smoky poblano peppers and hearty black beans. Zesty spices and cilantro elevate this robust side dish, promising a flavor-packed companion for grilled meats and southwestern-style meals you’ll crave.
Ingredients
Scale
Meat and Protein:
- 400 grams (14 ounces) low-fat pork sausages, skin removed
Spices and Seasonings:
- 1 tablespoon paprika (preferably sweet)
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
Vegetables and Additional Ingredients:
- 1 large onion, finely diced
- 3 cloves of garlic, crushed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup (180 grams) uncooked long-grain rice, rinsed
- 400 grams (14 ounces) baked beans in tomato sauce
- 4 tablespoons barbecue sauce
- ¼ teaspoon Tabasco sauce, or to taste
- 2 cups (480 milliliters) chicken stock (low sodium preferred)
- 1 handful fresh coriander, chopped
- Olive oil spray, for cooking
Instructions
- Prepare a spacious, deep skillet by lightly coating with olive oil and heating over medium-high temperature. Brown the sausages thoroughly, crumbling them using a wooden utensil until they develop a rich golden color. Transfer the browned sausages to a separate plate.
- In the identical pan, introduce diced onions, minced garlic, and chopped bell peppers. Allow the vegetables to soften and become translucent, stirring occasionally for approximately 4-5 minutes.
- Reintroduce the crumbled sausages into the vegetable mixture, ensuring even distribution and integration of ingredients.
- Incorporate uncooked rice into the pan, gently stirring to coat the grains with the savory sausage and vegetable mixture.
- Drizzle barbecue sauce, fold in baked beans, and add Tabasco sauce, mixing thoroughly to create a harmonious flavor profile.
- Pour chicken stock into the pan, allowing the mixture to reach a full boil. Immediately reduce heat to low, cover the skillet, and let simmer for 18-22 minutes until rice absorbs the liquid completely and becomes tender.
- Remove the skillet from heat and allow the rice to rest, covered, for an additional 8-10 minutes, enabling residual steam to finish cooking the grains.
- Season with kosher salt and freshly ground black pepper according to personal preference. Garnish with freshly chopped coriander leaves just before serving.
Notes
- Swap lean chicken or turkey sausage for a lighter protein that still packs tons of flavor and keeps the dish nutritious.
- Rinse rice under cold water until liquid runs clear to remove excess starch, preventing clumpy texture and ensuring perfectly separated grains.
- Customize heat levels by adding smoky chipotle powder, crushed red pepper flakes, or mild jalapeño for unique spice profiles that match your preference.
- Allow cooked dish to settle for 5-7 minutes after removing from heat, which helps ingredients meld together and intensifies overall taste experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 428
- Sugar: 15g
- Sodium: 900mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 4mg