One Pot Mexican Beef and Brown Rice
One Pot Mexican Beef and Brown Rice

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, one pot mexican beef and brown rice. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

One Pot Mexican Beef and Brown Rice is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. One Pot Mexican Beef and Brown Rice is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have one pot mexican beef and brown rice using 28 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make One Pot Mexican Beef and Brown Rice:
  1. Prepare 1 tbsp. olive oil
  2. Take 1/2 yellow onion, diced
  3. Make ready 1 small bell pepper, diced
  4. Prepare 2 cloves garlic, minced
  5. Take 1 lb. ground beef (or ground turkey)
  6. Make ready 3/4 cup brown rice, uncooked (not instant)
  7. Take 1 can (14.5 oz.) diced tomatoes, undrained
  8. Make ready 1 can (15 oz.) black beans, drained and rinsed
  9. Get 2 tbsp. chili powder
  10. Make ready 1 tbsp. cumin
  11. Take 1 tsp. garlic powder
  12. Take 1/2 tsp. paprika
  13. Make ready 1/2 tsp. smoked paprika
  14. Get 1/2 tsp. oregano
  15. Make ready 1/4 tsp. onion powder
  16. Take to taste salt and pepper
  17. Prepare 1 medium yellow squash, sliced into thin coins, then quartered
  18. Get 2 1/2 cups chicken broth (reduced sodium recommended)
  19. Make ready 1 cup shredded cheese
  20. Get Optional Toppings :
  21. Prepare ·Sour Cream
  22. Make ready ·Drizzle of sriracha
  23. Prepare ·Crushed Tortilla Chips
  24. Get ·Additional Shredded Cheese
  25. Prepare ·Shredded Lettuce
  26. Make ready ·Diced Avacado
  27. Get ·Freshly Diced Tomato
  28. Get ·Sliced Jalapenos
Instructions to make One Pot Mexican Beef and Brown Rice:
  1. Heat the oil over medium heat in a large skillet with a tight fitting lid. Add the onion and bell pepper and cook until the onion is translucent, 4-5 minutes. Add the garlic and cook an additional minute or so, until fragrant.
  2. Add the ground meat and cook until browned, breaking it up as you go. Drain any excess grease, if needed.
  3. Stir in the rice, diced tomatoes and beans. Then stir in the seasonings. Increase the heat to med-high.
  4. Stir in the broth and the squash. Let it come to a boil. Once boiling, place the lid on and decrease the heat down to med-low.
  5. Allow to simmer for 60 minutes, stirring occasionally to prevent sticking (if using a different kind of rice besides brown rice, then decrease the cook time), until the liquid has absorbed and the rice is tender.
  6. Remove from heat once done and sprinkle the cheese over the top. Place the lid back on so the cheese will melt, about 2-3 minutes.
  7. Serve immediately, and refrigerate any leftovers.
  8. It's very versatile. Pictured with pinto beans instead of black beans and 1 cup corn kernels instead of squash –>

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