How to Make Delicious One Pot Mexican Beef and Brown Rice

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We hope you got insight from reading it, now let’s go back to one pot mexican beef and brown rice recipe. To make one pot mexican beef and brown rice you need 28 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare One Pot Mexican Beef and Brown Rice:

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