Hi, I’m Jane. Today, I will show you a way to prepare one pot mexican beef and brown rice recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

One Pot Mexican Beef and Brown Rice Recipe

One Pot Mexican Beef and Brown Rice is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. One Pot Mexican Beef and Brown Rice is something which I have loved my whole life.

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