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 make a distinctive dish, one pot mexican beef and brown rice. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

One Pot Mexican Beef and Brown Rice is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. One Pot Mexican Beef and Brown Rice is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Make ready yellow onion, diced
  3. Make ready small bell pepper, diced
  4. Take garlic, minced
  5. Make ready ground beef (or ground turkey)
  6. Prepare brown rice, uncooked (not instant)
  7. Prepare diced tomatoes, undrained
  8. Prepare black beans, drained and rinsed
  9. Prepare chili powder
  10. Get cumin
  11. Prepare garlic powder
  12. Get paprika
  13. Get smoked paprika
  14. Prepare oregano
  15. Make ready onion powder
  16. Prepare salt and pepper
  17. Take medium yellow squash, sliced into thin coins, then quartered
  18. Make ready chicken broth (reduced sodium recommended)
  19. Get shredded cheese
  20. Get Optional Toppings :
  21. Make ready ·Sour Cream
  22. Make ready ·Drizzle of sriracha
  23. Make ready ·Crushed Tortilla Chips
  24. Make ready ·Additional Shredded Cheese
  25. Prepare ·Shredded Lettuce
  26. Prepare ·Diced Avacado
  27. Take ·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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