Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, one pot mexican beef and brown rice. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

One Pot Mexican Beef and Brown Rice is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. One Pot Mexican Beef and Brown Rice is something which I have loved my whole life.

To get started with this recipe, we must 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.

The ingredients needed to make One Pot Mexican Beef and Brown Rice:

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

Instructions 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 –>
9. Ready to serve and ENJOY!

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