Without fail recipe ultimate One Pot Mexican Beef and Brown Rice easy, bouncy, practical.
Good Evening every body, at this time you get present recipe One Pot Mexican Beef and Brown Rice with 28 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 28 ingredients and 8 stages of easy cooking One Pot Mexican Beef and Brown Rice.
Ingredients all One Pot Mexican Beef and Brown Rice
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Prepare 1 tbsp. : olive oil.
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Prepare 1/2 : yellow onion, diced.
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Needed 1 : small bell pepper, diced.
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Prepare 2 cloves : garlic, minced.
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Needed 1 lb. : ground beef (or ground turkey).
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Prepare 3/4 cup : brown rice, uncooked (not instant).
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Needed 1 can (14.5 oz.) : diced tomatoes, undrained.
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Needed 1 can (15 oz.) : black beans, drained and rinsed.
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Prepare 2 tbsp. : chili powder.
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Prepare 1 tbsp. : cumin.
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Prepare 1 tsp. : garlic powder.
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Needed 1/2 tsp. : paprika.
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Needed 1/2 tsp. : smoked paprika.
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Prepare 1/2 tsp. : oregano.
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Needed 1/4 tsp. : onion powder.
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Prepare to taste : salt and pepper.
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Needed 1 : medium yellow squash, sliced into thin coins, then quartered.
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Prepare 2 1/2 cups : chicken broth (reduced sodium recommended).
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Prepare 1 cup : shredded cheese.
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Needed : Optional Toppings :.
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Prepare : ·Sour Cream.
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Needed : ·Drizzle of sriracha.
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Prepare : ·Crushed Tortilla Chips.
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Needed : ·Additional Shredded Cheese.
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Needed : ·Shredded Lettuce.
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Prepare : ·Diced Avacado.
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Prepare : ·Freshly Diced Tomato.
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Needed : ·Sliced Jalapenos.
If all ingredients One Pot Mexican Beef and Brown Rice it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking One Pot Mexican Beef and Brown Rice
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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..
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Add the ground meat and cook until browned, breaking it up as you go. Drain any excess grease, if needed..
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Stir in the rice, diced tomatoes and beans. Then stir in the seasonings. Increase the heat to med-high..
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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..
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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..
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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..
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Serve immediately, and refrigerate any leftovers..
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It's very versatile. Pictured with pinto beans instead of black beans and 1 cup corn kernels instead of squash –>.
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