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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, one pot mexican beef and brown rice. One of my favorites. For mine, I am going to 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 in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. One Pot Mexican Beef and Brown Rice is something which I’ve loved my entire life. They’re fine and they look wonderful.

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 it.

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