The closer it gets to Christmas the more I have to do…and the lazier I feel. Yikes! In dealing with that busy-ness, it’s always nice to have a few really easy recipes that don’t take a lot of time, ingredients, or effort. I’ve shared several one pot meals recently, and these are similar (in execution) and just as tasty.
This first recipe is for taco rice; how can you not want to eat that? It’s simple and flavorful, and could easily be doubled to feed a crowd. This recipe (with my tweaks) makes enough for 6 servings and was so delicious. Unfortunately, all the pictures I took of it came out blurry (I guess I was in a rush.), but I’m sure you can imagine what it looks like until I make it again and take better pictures. This is great served with re-fried beans, tortillas, or chips, and it’s nice to have such a simple meal sometimes.
Taco Rice Skillet (from Sweet C’s Designs)
1 lb. ground beef
1 diced onion
2 diced bell peppers
1 10 oz. can diced tomatoes with green chiles
1 c. salsa
1 (1/2) c. long grain white rice
1 (1/2) c. water
1 (1/2) c. beef stock
2 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. smoked paprika
1 c. shredded jack or cheddar
1 15 oz. can drained beans, whatever type you like best
- In a large pan, brown the beef. When it’s halfway cooked, add the onions and peppers and finish cooking til the beef is browned and the veggies are soft. (Even if we’re eating this over several nights, I’ll cook all of the beef and veggies, then portion them aside for the other meals. That way the rice is fresh for each dinner, but I have less work to do after the first time. Just don’t forget to divide the other ingredients too.)
- Add the tomatoes, salsa, rice, water, stock, and spices. Stir well, cover, and let simmer 15-20 minutes or til the rice is cooked. Stir in the cheese til it melts.
This next recipe is extremely similar, just with a different flavor profile: chili! This recipe gives you 8-10 entree portions and is super easy to make and flavorful. Oh, and if you forget to put in the spices one time, you could stir in some picante sauce to help make it better. 😉
Chili Rice (from Family Circle)
3 tbsp. canola oil
1 finely chopped red onion
1 finely chopped green bell pepper
1 finely chopped red bell pepper
1 seeded, minced jalapeno
1 c. chopped plum tomatoes
2 tbsp. minced garlic
3/4 lb. ground beef or turkey (I just used a whole pound.)
2 c. long grain white rice
2 c. chicken broth
1 c. rinsed, drained kidney beans (Again, I just used the whole can.)
1 tbsp. chili powder
2 tsp. salt
1 tsp. black pepper
1 tsp. paprika
1 1/2 c. water
- Heat the oil in a medium stockpot over medium heat. (If you’re not doing the whole recipe at once, you could just use a covered skillet.) Add the onion, bell peppers, and jalapeno and cook for 10 minutes or til the onions are translucent.
- Add the tomatoes, garlic, and meat and cook 8 minutes or til the meat is browned; drain off any fat.
- Stir in the rice, reduce the heat to low, and cook, stirring, for 3 minutes.
- Add in the broth, water, beans, and spices and bring to a simmer over medium-high heat. Reduce the heat to medium, cover, and cook 20 minutes. (If you do leave the heat on medium, the rice on the bottom of the pan will overcook a little and form a crust. Personally, we like this, but if you don’t, I’d suggest turning the heat down to low.)
On a related note, next week is going to be super busy for us, so I’m just planning not to stress myself out by trying to squeeze in another post. So, I hope you’ll have a great, low-stress week and a very Merry Christmas! I’ll talk to you in a couple weeks.