Rice-o-Mato

When dinner needs to happen fast and cheap, this beef and tomato skillet delivers. Brown ground beef in olive oil, simmer it with crushed tomatoes and a can of Rotel for a gentle chili-tomato kick, then fold in cooked rice. That is the whole thing.

The smart move is timing. Start the rice the moment the beef hits the pan so both finish together and dinner lands in about half an hour. Leaner 90/10 beef keeps it from going greasy, so there is nothing to drain.

Give the tomatoes a few minutes to bubble and simmer before the rice goes in. That short reduction thickens the sauce and lets the salt, pepper, and Rotel flavors settle in. Stir the rice through at the very end so it stays fluffy and separate instead of turning to mush. It is humble, filling, and endlessly adaptable.

Kitchen Tips

• Start the rice as soon as the beef begins browning so everything finishes at the same time.
• Let the tomatoes simmer a few minutes before adding the rice so the sauce thickens and seasons.
• Fold the cooked rice in at the end. Stirring it too long turns it mushy.

Variations

• Stir a cup of shredded cheddar through at the end for a cheesy beef-and-rice skillet.
• Use hot Rotel or add chili powder and cumin to push it toward a taco bowl.
• Add a can of drained corn or black beans to stretch it further.