Feel free to make this recipe using ground turkey or pork instead of beef, or even meat-substitute crumbles. You could also use a tenderloin cut of meat. Look for peeled and chopped butternut squash in your supermarket vegetable aisle.

　　

Ingredients

serves 2

　　Olive oil spray

　　1/2 medium onion, minced

　　1/2 red bell pepper, cored, seeded, and minced

　　8 to 10 cremini mushrooms, sliced

　　1/2 teaspoon ground cumin

　　Sea salt and freshly ground black pepper

　　1/2 to 3/4 pound ground meat

　　1 cup white rice

　　1 cup plus 1 tablespoon broth (preferably beef) or water

　　2 cups peeled, cubed butternut squash

　　1/2 head broccoli, cut into florets (about 2 cups)

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

In a large bowl, mix the onion, bell pepper, mushrooms, cumin, salt, and pepper. Add the meat to the bowl and mix well. Set aside. If using tenderloins rather than ground meat, set the onion-spice mixture aside and simply spoon over the steaks in step 5.

　　

Step 4

Rinse the rice in a strainer until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer.

　　

Step 5

Drop ragged forkfuls of the meat mixture into the pot. If using tenderloins, arrange them in the pot and blanket with the onion-spice mixture.

　　

Step 6

Arrange the squash in a layer, then load in the broccoli until the pot is full.

　　

Step 7

Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 8

Calories: 701

　　

Step 9

Protein: 39g

　　

Step 10

Carbohydrates: 94g

　　

Step 11

Fat: 24g

　　

Step 12

Cholesterol: 99mg

　　

Step 13

Sodium: 119mg

　　

Step 14

Fiber: 8g

　　Glorious One-Pot Meals