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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, one pot mexican beef and brown rice. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

One Pot Mexican Beef and Brown Rice is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. One Pot Mexican Beef and Brown Rice is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook one pot mexican beef and brown rice using 28 ingredients and 8 steps. Here is how you can achieve that.

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