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Alright, don’t linger, let’s approach this one pot mexican beef and brown rice formula with 28 materials which are surely easy to receive, and we have to process them at the very least through 8 methods. You should commit a while on this, so the resulting food could be perfect.

Composition One Pot Mexican Beef and Brown Rice:

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