Tex-Mex Skillet Beef and Rice: Sauté diced onion and bell pepper in oil until soft. Brown ground beef, drain if needed, and season with chili powder, cumin, paprika, garlic powder, salt, and pepper. Stir in tomato paste, canned tomatoes, a splash of broth, and cooked rice. Simmer 5 minutes, then top with cheese and let melt. Finish with lime and chopped cilantro.

Beef Fried Rice: Scramble 2 eggs in a hot oiled pan; set aside. Brown ground beef with garlic and a pinch of red pepper flakes. Add cold, day-old rice and press into the pan to crisp slightly. Stir in frozen peas and carrots, soy sauce, a little Worcestershire, and the eggs. Cook until hot and glossy; adjust salt and add a squeeze of lime.

Stuffed Pepper Rice Bake: Sauté onion and chopped bell peppers until tender. Add ground beef and brown well; season with oregano, garlic powder, salt, and pepper. Stir in cooked rice, canned tomatoes, and a splash of broth. Transfer to a baking dish, top with cheese, and bake at 375°F (190°C) for 12–15 minutes until bubbly.

One-Pot Italian Beef and Rice: In a pot, sauté onion and garlic in oil. Add ground beef and brown; season with Italian-style spices (oregano, basil, paprika) and salt. Stir in uncooked rice and toast for 1 minute. Add broth and a little crushed tomato, cover, and simmer until rice is tender. Fluff and finish with parsley and grated cheese if you like.

Garlic-Butter Beef and Herb Rice: Brown ground beef with minced garlic; drain if needed. Stir in cooked rice, a generous knob of butter, and chopped parsley. Season with salt, pepper, and a squeeze of lemon. Add peas or spinach for color. Simple, rich, and fast.