This Spanish Rice is a real quickie. Add a salad or some steamed fresh vegetables and, hey, it's dinner.
500 g lean ground beef, chicken or turkey
1 medium onion, chopped
1 small green sweet pepper, chopped
1 cup uncooked long-grain white rice
2 tsp Mexican chili powder, (or less, to taste)
1 796-mL can tomatoes, (including the juice), puréed in a blender or food processor
salt, to taste
black pepper, to taste
In a large skillet, combine the ground beef (or whatever), the onion and the green pepper, and cook over medium heat until the meat is no longer pink. Stir with a wooden spoon to break up the clumps as it's cooking. Drain off any fat (there shouldn't be much if you're using lean meat).
Add the rice, chili powder, pureed tomatoes, and salt and pepper to taste. Bring to a boil over high heat, then reduce heat to low, cover and let simmer for 15 to 20 minutes, or until rice is tender but not mushy.