Best Cowboy Rice Recipes

BBQ CHICKEN & RICE BURRITO (COWBOY CRUNCH BURRITO)

Steps:

• Prepare rice as directed on bag, or in rice cooker.
• Coat diced chicken with cajun seasoning.
• Cook chicken over medium heat in a skillet. You may saute in butter/margarine or in a light cooking oil or spray, your choice.
• Once chicken is cooked, switch to low heat and add barbecue sauce and ranch dressing. Mix until chicken is coated in sauces.
• Once rice has finished cooking, add to skillet with chicken mixture.
• Crush tortilla chips and add on top of chicken and rice.
• Mix all ingredients.
• Serve on warm tortilla with lettuce, tomato, and cheese, if desired.
• * You can also add refried beans if you'd like. Really, you can customize this to your liking. So easy and so good!

COWBOY BEANS & RICE

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 AND BEANS

Steps:

• 1. In a 5 to 6 quart slow cooker, mix chili beans and gravy, drained butter beans, drained black beans, onion, sweet peppers, and jalapeno pepper. Stir in barbecue sauce and broth.
• 2. Cover and cook on low heat setting for 5 to 6 hours or on high heat setting for two and a half to three hours. If using low heat setting, turn to high heat setting. Stir in uncooked Rice. Cover and cook about 30 minutes more or until rice is tender. Makes 12 servings. Tip: because Chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with Chile peppers, where plastic or rubber gloves. If your bare hands to touch the peppers, wash your hands and nails well with soap and warm water.

COWBOY BUTTER SHRIMP & RICE RECIPE

Steps:

• Pulse the garlic in a mini food processor until chopped. Add the butter, parsley, & lemon zest. Season to taste with salt & Tabasco. Process until smooth, then scrape into a small bowl. Heat a large pan over medium heat. Add the bacon & cook until crisp. Remove with a slotted spoon to a folded paper towel on a saucer. Add the shrimp to the pan & sprinkle with salt. Cook until no longer pink, about 2-3 minutes. Remove to a plate. Add 3 TB cowboy butter to the pan. Once butter is melted, add the onion & cook until it softens. Sprinkle with flour & stir until the onion absorbs the flour, about 1 minute. Whisk in the broth, cream, & Worcestershire sauce until smooth. Reduce heat to medium-low & cook until thickened. Return shrimp to the pan & toss until heated through. Season with Tabasco & salt to taste. Serve over rice with a lemon wedge. Garnish with bacon. Store remaining cowboy butter in the fridge.

COWBOY RICE

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.