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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 elements that exist around you very easily, you may make it in simple actions. You may make it for family or friends events, and it could be provided at several recognized incidents possibly. I am certain you will see lots of people who just like the One Pot Mexican Beef and Brown Rice dishes you make.

Alright, don’t linger, let’s course of action this one pot mexican beef and brown rice formula with 28 components which are definitely easy to have, and we have to process them at the very least through 8 tips. You should devote a while on this, so the resulting food could be perfect.

Ingredients One Pot Mexican Beef and Brown Rice:

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

One Pot Mexican Beef and Brown Rice how to cook:

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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