Simple Way to Make Favorite One Pot Mexican Beef and Brown Rice

One Pot Mexican Beef and Brown Rice.

Hello everybody, it's John, welcome to our recipe site. Today, we're going to prepare a distinctive dish, one pot mexican beef and brown rice. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

One Pot Mexican Beef and Brown Rice is one of the most well liked of recent trending foods in the world. It's appreciated by millions every day. It's easy, it is quick, it tastes delicious. One Pot Mexican Beef and Brown Rice is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to 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.

Composition - One Pot Mexican Beef and Brown Rice:

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

One Pot Mexican Beef and Brown Rice making:

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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