A simple, budget-friendly skillet meal that turns leftover rice and odds-and-ends from the fridge or freezer into a warm, satisfying dinner for two.
Servings: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: About 20 minutes
Ingredients
- ½ lb ground beef (or any ground meat you have on hand)
- 2 tablespoons chopped onion (fresh or leftover/frozen)
- About 1½ cups cooked Spanish rice (leftover works great)
- About 4 ounces tomato sauce (leftover canned or frozen)
- 1 tablespoon water (as needed)
- Garlic powder, salt, black pepper, and seasoned salt, to taste
- Grated cheese of choice (cheddar, Colby-Jack, mozzarella, etc.)
Instructions
- In a skillet over medium heat, brown the ground meat with the chopped onion until the meat is fully cooked and the onion is softened.
- Drain excess grease, then return the meat mixture to the skillet.
- Stir in the tomato sauce, cooked Spanish rice, and about 1 tablespoon of water to help everything blend.
- Cook, stirring frequently, until the mixture comes to a gentle simmer and the liquid is absorbed.
- Sprinkle grated cheese evenly over the top and turn off the heat.
- Cover with a lid and let sit for 2–3 minutes, or until the cheese is melted.
Tips
- Serve with a simple green side (salad, green beans, or broccoli) to round out the meal.
- This recipe is very forgiving — if your rice is dry, add a splash more water or sauce.
Variations
- Swap Spanish rice for leftover white rice, Mexican rice, or even cooked pasta.
- Add leftover vegetables like corn, bell peppers, or zucchini if you have them.
- Change the flavor with taco seasoning, chili powder, or smoked paprika.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave with a splash of water.
Equipment
- Skillet – A good nonstick or cast-iron skillet makes quick one-pan meals easy.
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