Here are two that we enjoy as breaks from our usual chicken.

One Pot Cabbage Casserole

2 pounds ground beef (or 1 pound each of beef and country sausage)
1 onion, chopped
1 cup rice
3 large handfuls of roughly chopped cabbage (I use a lot more!)
1 (8 ounce) can tomato sauce
2 cups of water
1 (14 ounce) can diced tomatoes or Rotel, undrained
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 cup shredded cheese (I omit)

Season and brown ground beef and onions. Bell pepper and celery need to be sauteed, too, if you're using them. Drain off grease.

Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and diced tomatoes. Stir. Add other ingredients.

Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes, to make sure rice cooks well.

Once cooked, top with cheese and cover with lid a few minutes to melt.

Texas Hash

1 pound lean ground beef
1 cup rice
1/2 onion, diced
2 ribs celery, chopped
1 bell pepper, diced
1 can diced tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
2 teaspoons salt
1-1/4 cans of water
(Optional) 1 can whole kernel corn
(Optional) grated cheese for topping

Preheat oven to 350.

Pour uncooked rice in a 9 x 13 Pyrex (or similar), spreading evenly. Set aside.

Brown ground beef with the onion, celery, and bell pepper. Do not drain. Add can of tomatoes with the juice, chili powder, cumin and salt, stir. Add water and bring to boil for 2 minutes.

Remove from heat. Spoon meat mixture evenly over rice. Pour juice over meat. Do not mix. Cover tightly with foil. Bake for 45 minutes, or until rice is cooked.