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One Pot Mexican Beef and Brown Rice cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you conveniently, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the One Pot Mexican Beef and Brown Rice dishes which you make.

Alright, don’t linger, let’s plan this one pot mexican beef and brown rice menu with 28 elements which are surely easy to acquire, and we have to process them at the very least through 8 actions. You should invest a while on this, so the resulting food could be perfect.

Ingredients - One Pot Mexican Beef and Brown Rice:

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

One Pot Mexican Beef and Brown Rice start cooking:

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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