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Before you jump to One Pot Mexican Beef and Brown Rice recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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Hence, it should be quite obvious that it’s not hard to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to one pot mexican beef and brown rice recipe. You can have one pot mexican beef and brown rice using 28 ingredients and 8 steps. Here is how you achieve it.

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

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

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