Recipe: Perfect One Pot Mexican Beef and Brown Rice

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One Pot Mexican Beef and Brown Rice.

One Pot Mexican Beef and Brown Rice

Literally this is an easy recipe just next the other ones. I think the hardest allocation is to locate the best ingredients hence you can enjoy the delicious One Pot Mexican Beef and Brown Rice for your dinner with your friends or family. You can cook One Pot Mexican Beef and Brown Rice using 28 ingredients and 8 steps. Here is how you cook it.

Ingredients of One Pot Mexican Beef and Brown Rice

  1. It's 1 tbsp. of olive oil.
  2. It's 1/2 of yellow onion, diced.
  3. It's 1 of small bell pepper, diced.
  4. It's 2 cloves of garlic, minced.
  5. Prepare 1 lb. of ground beef (or ground turkey).
  6. Prepare 3/4 cup of brown rice, uncooked (not instant).
  7. You need 1 can (14.5 oz.) of diced tomatoes, undrained.
  8. Prepare 1 can (15 oz.) of black beans, drained and rinsed.
  9. It's 2 tbsp. of chili powder.
  10. Prepare 1 tbsp. of cumin.
  11. Prepare 1 tsp. of garlic powder.
  12. You need 1/2 tsp. of paprika.
  13. You need 1/2 tsp. of smoked paprika.
  14. Prepare 1/2 tsp. of oregano.
  15. You need 1/4 tsp. of onion powder.
  16. It's to taste of salt and pepper.
  17. You need 1 of medium yellow squash, sliced into thin coins, then quartered.
  18. You need 2 1/2 cups of chicken broth (reduced sodium recommended).
  19. You need 1 cup of shredded cheese.
  20. Prepare of Optional Toppings :.
  21. Prepare of ·Sour Cream.
  22. You need of ·Drizzle of sriracha.
  23. Prepare of ·Crushed Tortilla Chips.
  24. Prepare of ·Additional Shredded Cheese.
  25. It's of ·Shredded Lettuce.
  26. It's of ·Diced Avacado.
  27. You need of ·Freshly Diced Tomato.
  28. It's of ·Sliced Jalapenos.

One Pot Mexican Beef and Brown Rice step by step

  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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