Simple Spaghetti Rice

In college, one of Elijah’s go-to recipes he would make when pressed for time (read: lazy af) was Simple Spaghetti rice.

This meal uses just a few ingredients along with some pantry staples, making it the perfect weeknight dinner. Even though this dish has very little active prep time, it never fails to be deliciously satisfying 😋 Peep the recipe below:

Prep time: 10 min
Cook time: 30 min
Total time: 40 min

Servings: 2-4


  • 1 lb. ground beef or ground turkey
  • 1 tbsp. Extra Virgin Olive Oil (EVOO)
  • ½ cup of white or yellow or red onion, diced
  • 2 cloves of garlic (or more if you’re like me and love garlic)
  • 1 can of tomato sauce (check out the Trader Joe’s brand if pressed for time) or 1 28-ounce can of diced tomatoes + 1 tbsp. tomato paste (if you have a little more time)
  • 2 medium-sized tomatoes of your choice (Imo steak tomatoes taste the best, but Roma tomatoes are a close second. However, if you like having the juices of the tomato explode in every bite, try using 1 cup of grape tomatoes instead)
  • Whatever other veggies you like in your spaghetti. Sky’s the limit! (Consider green leafy veggies such as spinach or kale, as well as eggplant, zucchini, carrots, or mushrooms)
  • 2 cups of rice
  • Salt
  • Pepper
  • Cheese (optional)
  • Herb garnish (optional)


1. Wash and start cooking your rice. If you are using the stovetop method, fill your pot up with water to the point where if you touch the tip of your pinky finger to the top of the rice, the water level should reach the first crease of your pinky.

2. Heat up 1 tbsp. of EVOO in a cast-iron skillet (or pan of your choosing). Once it is nice and hot (if you’re not sure, add a drop of water to the pan and it should sizzle away), throw in your ground meat, garlic, and onion. 

3. While the meat is cooking, dice your onions, cut the veggies to your preferred size and shape, and peel your garlic.

4. Once the meat is fully brown, transfer over everything from your pan into a large pot and add in the can of tomato sauce (or 1 28-oz can of dried tomatoes + 1tbsp. tomato paste).

5. Set the heat to medium and add about 1 cup of water to the pot. Bring to a simmer and stir every couple of minutes.

6. After about 5 minutes, add in your veggies, except for any green leafy vegetables you might have (spinach, kale, arugula, etc.). Stir occasionally.

7. After another 5 minutes, add in your green leafy veggies, and stir to mix everything up. Add salt and pepper to taste.

8. Once the rice is done, you’re ready to plate and enjoy! Feel free to garnish with whatever herbs or cheese you have lying around.

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