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

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, one pot mexican beef and brown rice. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

One Pot Mexican Beef and Brown Rice is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. One Pot Mexican Beef and Brown Rice is something which I’ve loved my entire life. They’re fine and they look fantastic.

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

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