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

Before you jump to One Pot Mexican Beef and Brown Rice recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.

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We hope you got benefit from reading it, now let’s go back to one pot mexican beef and brown rice recipe. To cook one pot mexican beef and brown rice you need 28 ingredients and 8 steps. Here is how you do it.

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