Recipe: Delicious One Pot Mexican Beef and Brown Rice

One Pot Mexican Beef and Brown Rice.

You can have One Pot Mexican Beef and Brown Rice using 28 ingredients and 8 steps. Here is how you cook that.

Ingredients of One Pot Mexican Beef and Brown Rice

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