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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 Choosing Fast Food That’s Good For You.
Just about every single article you read about bettering your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is actually very true. From time to time, though, you totally do not need to make a whole meal for your family or even just for yourself. Sometimes almost all you really want is to go to the drive through and get home quickly. There is zero reason that you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. You can do this because many of the popular joints are now marketing “healthy” menu options to keep their businesses up. Here is how you can eat healthfully when you hit the drive through.
Choose your drive through based on whether it has healthier options available. Arby’s by way of example, does not serve burgers. Instead, a person’s choices include things like roast beef and chicken sandwiches, wraps and big salads. Wendy’s, not surprisingly, is known for its square burgers, nevertheless the menu there has a bundle of healthy choices like salad, potatoes and chili. Most fast food dining places usually do not stoop to the unhealthy lows seen at McDonalds.
Standard logic tells us that one certain way to get healthy and shed pounds is to drop the drive through and to banish fast food restaurants from your thoughts. While, in most cases, this is a good plan, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need is to let another person create your dinner. There isn’t any reason to feel bad about visiting the drive through when you make healthy and balanced decisions!
We hope you got insight 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 cook it.
The ingredients needed to prepare One Pot Mexican Beef and Brown Rice:
- Prepare 1 tbsp. olive oil
- Get 1/2 yellow onion, diced
- Provide 1 small bell pepper, diced
- Prepare 2 cloves garlic, minced
- Provide 1 lb. ground beef (or ground turkey)
- Get 3/4 cup brown rice, uncooked (not instant)
- Get 1 can (14.5 oz.) diced tomatoes, undrained
- Use 1 can (15 oz.) black beans, drained and rinsed
- Provide 2 tbsp. chili powder
- You need 1 tbsp. cumin
- Use 1 tsp. garlic powder
- Get 1/2 tsp. paprika
- Take 1/2 tsp. smoked paprika
- Use 1/2 tsp. oregano
- Provide 1/4 tsp. onion powder
- You need to taste salt and pepper
- Use 1 medium yellow squash, sliced into thin coins, then quartered
- Provide 2 1/2 cups chicken broth (reduced sodium recommended)
- Get 1 cup shredded cheese
- You need Optional Toppings :
- Get ·Sour Cream
- Get ·Drizzle of sriracha
- Get ·Crushed Tortilla Chips
- You need ·Additional Shredded Cheese
- Take ·Shredded Lettuce
- Take ·Diced Avacado
- Provide ·Freshly Diced Tomato
- You need ·Sliced Jalapenos
Steps to make One Pot Mexican Beef and Brown Rice:
- 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.
- Add the ground meat and cook until browned, breaking it up as you go. Drain any excess grease, if needed.
- Stir in the rice, diced tomatoes and beans. Then stir in the seasonings. Increase the heat to med-high.
- 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.
- 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.
- 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.
- Serve immediately, and refrigerate any leftovers.
- It's very versatile. Pictured with pinto beans instead of black beans and 1 cup corn kernels instead of squash –>
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