One Pot Mexican Beef and Rice

This dish is hearty and full of flavor. It takes a bit to cook, but it s hands off for the most part. Recipe adapted from :

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

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