Weeknight dinners don’t have to be complicated. These five super easy meals are designed for busy evenings when you want something delicious on the table fast. Each recipe uses simple ingredients, minimal prep, and straightforward techniques that even beginner cooks can master.
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1 tbsp (15 ml) olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 1 cup (240 ml) beef broth
- 2 tsp (10 ml) chili powder
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) smoked paprika
- Salt and black pepper, to taste
- 1 cup (185 g) long-grain rice
- 2 cups (475 ml) water
- 1 cup (120 g) shredded cheddar cheese
- Fresh cilantro, for garnish (optional)
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned, about 5-7 minutes. Drain any excess fat if desired.
- Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute to toast the spices.
- Add the black beans, diced tomatoes (with their juices), and beef broth. Bring to a simmer. Reduce heat to low and let it simmer gently while you cook the rice.
- In a separate saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
- When the beef mixture has thickened slightly (about 10 minutes), season with salt and pepper to taste. If you want a thinner consistency, add a splash more broth.
- Serve the beef mixture over the cooked rice. Top with shredded cheddar cheese and fresh cilantro if using.
Tips
- Make it ahead: You can brown the beef and onion up to 2 days in advance. Store in the refrigerator in an airtight container, then reheat when ready to add the remaining ingredients.
- Go vegetarian: Replace the ground beef with an extra can of black beans or a cup of cooked lentils. The texture will be different but still hearty.
- Adjust the heat: Add a diced jalapeño or a pinch of cayenne pepper for extra spice. For a milder version, skip the smoked paprika and use mild chili powder.
- Don’t skip the rest for the rice: Letting the rice sit off the heat for 5 minutes after cooking makes it fluffier and prevents it from being sticky.
Serving Suggestions
Serve this dish with a simple green salad dressed with lime vinaigrette, or with warm corn tortillas. A dollop of sour cream or Greek yogurt adds a cool, creamy contrast. For a complete meal, add a side of roasted or sautéed vegetables like bell peppers or zucchini.
Variations
- Tex-Mex Style: Use pinto beans instead of black beans, and top with crushed tortilla chips and a squeeze of lime.
- Italian Twist: Swap the chili powder and cumin for 1 tsp dried oregano and 1 tsp dried basil. Use cannellini beans and serve over pasta or polenta.
- Add vegetables: Stir in 1 cup of frozen corn or a diced zucchini along with the beans for extra nutrition and color.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The beef mixture and rice can be stored together or separately. To reheat, place in a microwave-safe dish and heat in 30-second intervals, stirring in between, until hot throughout (165°F / 74°C). Alternatively, reheat in a saucepan over medium heat with a splash of water or broth to loosen the sauce.
Frequently Asked Questions
Can I use ground turkey instead of beef? Yes, ground turkey works well. Since it’s leaner, you may need to add a tablespoon of olive oil to the pan to prevent sticking. Cook to a safe minimum internal temperature of 165°F (74°C) for ground poultry.
Can I make this in a slow cooker? Absolutely. Brown the beef and onions first, then transfer everything except the rice to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Cook the rice separately on the stovetop and serve.
What can I use instead of rice? Quinoa, couscous, or even cauliflower rice are great substitutes. Adjust cooking times according to the package instructions.
Is this dish spicy? No, it’s mildly seasoned. The chili powder and smoked paprika add flavor but not significant heat. If you’re sensitive to spice, reduce the chili powder to 1 teaspoon.
Can I freeze the beef mixture? Yes, the beef mixture freezes well for up to 3 months. Cool completely, then store in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
How do I know the beef is fully cooked? Use a food thermometer to check that the ground beef has reached a safe minimum internal temperature of 160°F (71°C) as recommended by the USDA FSIS.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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