Alright, so you know those days when you get home, kick off your shoes (or forget and just leave them in the hallway, whoops), and the idea of cooking feels about as appealing as doing your taxes? Yeah—me too. That’s exactly why this Quick & Easy Dinner for Busy Weeknights exists in my kitchen. I first threw it together on a night when I was running late from work, the kids were hangry (so was I, honestly), and the fridge looked like it had survived a small tornado. Somehow, it came out so tasty, even my picky eater gave it a thumbs up. And that’s rare. Actually, I think the first time I made this, I burned the onions a bit but everyone still loved it. Go figure.
Here’s why I keep making this (again and again)
I make this when I can’t think straight but still want something comforting—like, my brain is basically a scrambled egg by 6 pm. My family goes wild for it because it’s both hearty and a little bit customizable (my daughter will only eat it with extra cheese on top; my son sneaks in hot sauce when he thinks I’m not looking). Also, it’s basically impossible to mess up; in fact, I once forgot an ingredient and it turned out just fine. Plus, I can double or halve it without needing a degree in math. I used to get annoyed about how my garlic always browned too fast, but now I just toss it in a little later. Problem solved.
What you’ll need to go hunting for (or substitute!)
- 1 pound (or a big handful) of ground beef or turkey—sometimes I just use lentils if I’m out of meat. Tastes different, but still good.
- 1 onion, any kind really, though my grandmother swears by yellow onions. I use whatever’s in the basket.
- 2 cloves garlic (or, I’ll admit, the jarred stuff if I’m feeling lazy)
- 1 bell pepper, chopped. Red, green, purple (they exist!)—doesn’t matter.
- 1 can diced tomatoes—sometimes I use fresh if I forgot to buy cans.
- 1 cup cooked rice (leftover takeout rice works great)
- 1 cup shredded cheese (cheddar, mozzarella, or whatever is about to go off in the fridge)
- Salt, pepper, and a pinch of paprika. Or chili powder. Or whatever.
- Optional: A handful of frozen peas/corn. Or spinach. Or nothing at all.
How I throw it together (my way, mostly)
- Get a big skillet, heat a splash of oil on medium. Toss in your onions. Don’t stress if they stick a bit—just scrape ’em off later.
- Once they look soft (or you get impatient), add the garlic. If you’re like me and get distracted, just don’t let it burn; burnt garlic is a smell that lingers (ask me how I know).
- Tip in the ground beef or turkey, break it up with a spatula or wooden spoon (or whatever’s clean). Cook till it’s brown and crumbly—this is usually where I sneak a bit to taste for seasoning.
- Chuck in your bell pepper, give it a stir, let it soften for a minute or two. Don’t worry if it looks a bit colorful now—it all evens out.
- Pour in your diced tomatoes (juice and all), stir again, then add your cooked rice. If you’re using cold rice, just break it up with your hands first. It’s fine to get a bit messy.
- Sprinkle in salt, pepper, paprika, and anything else you fancy. Stir everything together and let it bubble gently for about 5 minutes.
- Scatter the cheese over the top, cover with a lid (or, honestly, a baking sheet if you can’t find the lid), and let it melt. Shouldn’t take more than 2–3 minutes.
- Take it off the heat, give it one last taste, and—if you’re me—snatch a bite before serving.
A few things I’ve learned (sometimes the hard way)
- If you add too much rice, it gets a bit dry, but nothing some extra tomatoes or a splash of water can’t fix.
- Once, I tried it with quinoa instead of rice—turned out a bit weird (too earthy?) but still edible.
- Forgotten the cheese? No biggie. Top with a dollop of sour cream or even plain yogurt.
- Don’t go overboard on the salt early—cheese can be salty too.
Variations I’ve tinkered with (not all winners!)
- Added black beans for extra protein. Actually, pretty good.
- Swapped ground beef for crumbled tofu—my vegetarian friend loved it, but my son didn’t even notice (win?).
- Tried a curry version once with garam masala and coconut milk, but honestly, didn’t love how it mixed with the cheese... Maybe stick to one or the other.
- Sometimes I use leftover rotisserie chicken instead of ground meat—super quick, but don’t overcook it or it gets rubbery.
Stuff you might need (but there’s always a workaround)
- A big skillet or frying pan—if you don’t have one, just use a pot. It’s not the end of the world.
- Chopping board and knife (though, in a pinch, I’ve torn up veggies by hand. Don’t judge!)
- Wooden spoon or spatula—or, one time, I used a soup ladle. Worked fine.
Where to stash leftovers (assuming you have any...)
Just pop leftovers in a container and store in the fridge. They’ll keep for 2–3 days, though honestly, in my house it never lasts more than a day! Reheats well in the microwave or on the stovetop with a splash of water if it dried out a bit. I think it tastes better the next day, but that could just be me.
How I like to serve it (and a family tradition)
I usually serve this straight from the skillet—less washing up, right? Sometimes with a side salad if I’m feeling healthy, or just a slice of buttered bread. My family insists on eating it in front of the TV on Fridays—don’t ask me why. And, if we’re feeling fancy, a sprinkle of chopped green onions on top. (I saw that on Serious Eats once, and it stuck.)
If I could go back in time—Pro Tips (aka lessons learned)
- I once tried rushing the simmering step and regretted it because the flavors hadn’t really mingled yet. Just give it a few lazy minutes.
- Don’t skimp on the cheese at the end. I did that once trying to be “healthy” and everyone noticed (and complained... loudly!)
- Actually, I find it works better if you let it cool for a couple minutes before digging in; burns on the roof of your mouth are no fun.
Stuff people always ask me (and my honest answers)
"Can I freeze this?"
Sure thing! It freezes pretty well, though the rice gets a bit mushy. Just let it cool first, or you'll end up with a weird ice block.
"Can I use cauliflower rice?"
Probably, though I haven’t tried it. I’d skip the simmering step or it'll get watery.
"Is there a way to make it spicier?"
Totally! Toss in some chili flakes or hot sauce. My husband goes overboard and then regrets it.
"What if I don’t have diced tomatoes?"
Just chop up fresh ones or use tomato sauce. Once, I even used salsa (it was... different).
"Can I make this vegan?"
Oh, for sure! Use lentils or tofu, skip the cheese, or use a vegan alternative. I’ve tried Minimalist Baker’s cashew cheese and it worked pretty well.
And, as a totally unrelated side note: has anyone else noticed how, no matter how often you clean, there’s always one rogue rice grain that escapes clean-up? It’s like they’re plotting something. Anyway, hope you love this quick & easy dinner for busy weeknights as much as we do!
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
Instructions
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1Heat olive oil in a large skillet over medium-high heat.
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2Add chicken pieces to the skillet and season with salt, pepper, and Italian herbs. Cook for 5-6 minutes until browned.
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3Add chopped onion and minced garlic to the skillet. Sauté for 2 minutes until fragrant.
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4Stir in bell pepper and broccoli florets. Cook for another 8-10 minutes, stirring occasionally, until vegetables are tender and chicken is cooked through.
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5Taste and adjust seasoning if needed. Serve hot with your choice of side.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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