Easy Family Dinners: Simple Weeknight Meals Everyone Will Love

One-Pot Chicken and Rice

A creamy, hands-off one-pot chicken and rice dinner the whole family loves.

Ingredients

• 1.5 lb bone-in chicken thighs
• 1.5 cups long grain rice
• 3 cups chicken broth
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tsp paprika
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup frozen peas and carrots

Instructions

1. Season chicken with salt, pepper, paprika, and thyme.
2. Sear chicken in olive oil 3 minutes per side, then remove.
3. Sauté onion and garlic until soft, then stir in rice and toast 1 minute.
4. Pour in broth, return chicken, cover, and simmer 25 minutes.
5. Stir in frozen vegetables, rest 5 minutes, then serve.

Spaghetti with Ground Beef Sauce

A weeknight spaghetti with a quick, rich ground beef and tomato sauce.

Ingredients

• 1 lb spaghetti
• 1 lb ground beef
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• Salt, pepper, and chili flakes
• Parmesan to serve

Instructions

1. Cook spaghetti in salted water until al dente, reserve 1/2 cup pasta water.
2. Brown ground beef in olive oil, then drain excess fat.
3. Add onion and garlic, cook 3 minutes.
4. Stir in tomato paste, crushed tomatoes, and seasoning. Simmer 10 minutes.
5. Toss with pasta, loosen with reserved water, and serve with parmesan.

Sheet Pan Chicken and Vegetables

A one-tray roasted chicken and vegetable dinner with minimal cleanup.

Ingredients

• 1.5 lb boneless chicken thighs
• 2 cups baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper

Instructions

1. Preheat oven to 425F (220C).
2. Toss chicken and vegetables with oil and seasoning.
3. Spread on a sheet pan in one layer.
4. Roast 25 to 30 minutes until chicken is cooked and vegetables tender.
5. Rest 5 minutes and serve.

Nigerian Jollof Rice

A family-size, smoky, one-pot Nigerian jollof rice with simple ingredients.

Ingredients

• 3 cups long grain parboiled rice
• 4 large tomatoes, blended
• 1 red bell pepper, blended
• 1 scotch bonnet, blended (adjust to taste)
• 1 large onion, sliced
• 1/3 cup tomato paste
• 1/2 cup vegetable oil
• 3 cups chicken stock
• 2 bay leaves
• 1 tsp curry powder
• 1 tsp dried thyme
• 2 bouillon cubes
• Salt to taste

Instructions

1. Wash rice in warm water until water runs clear, then drain.
2. Heat oil in a heavy pot, sauté onions, then stir in tomato paste and fry 5 minutes.
3. Add the blended tomato, pepper, and scotch bonnet. Cook 15 to 20 minutes until oil floats to the top.
4. Stir in curry, thyme, bay leaves, bouillon, and salt. Pour in chicken stock and bring to a boil.
5. Add rice, stir once, cover tightly, and cook on low 25 to 30 minutes until tender. Stir gently before serving.

Notes

• For smoky flavor, leave the pot on low heat 5 extra minutes without stirring.