Here’s another quick and easy meal for one of those days when you just don’t want to do much. It’s also easy to replace the ground beef with another meat (turkey?) or meat substitute. You will also probably want to increase the amount of spice you use.

Ingredients:

• 1 pound ground beef

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 cup uncooked long-grain white rice

• 1 can (15 oz) tomato sauce

• 1 can (14.5 oz) diced tomatoes, undrained

• 1 1/2 cups beef broth

• 1 tsp chili powder

• 1 tsp paprika

• 1 tsp dried oregano

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 1/2 cups shredded cheddar cheese

• Fresh parsley for garnish (optional)

 Ingredients:

1. Preheat the oven to 350°F (175°C).

2. Cook the ground beef in a large skillet over medium heat until browned. Add the diced onion and garlic, and sauté for another 3-4 minutes until softened. Drain any excess fat.

3. Add the rice to the skillet, stirring to combine. Cook for 1-2 minutes to lightly toast the rice.

4. Stir in the tomato sauce, diced tomatoes, beef broth, chili powder, paprika, oregano, salt, and pepper. Bring the mixture to a simmer.

5. Transfer the beef and rice mixture to a greased 9×13-inch baking dish. (Or just use an oven-safe skillet to begin with, and pop it in the oven.) Cover the dish with foil and bake for 30-35 minutes, or until the rice is tender and the liquid has been absorbed.

6. Remove the foil and sprinkle the shredded cheddar cheese over the top. Return the dish to the oven and bake uncovered for another 5-7 minutes, or until the cheese is melted and bubbly.

7. Garnish with fresh parsley if desired, and serve hot.