Beef Skillet Fiesta
Be warned: I am no gourmet. I come from a long, proud Midwestern tradition of meals made from snack chips and canned soup. My characters tend to follow suit: They like their food simple and tasty. So here’s my favorite stove-top recipe, Beef Skillet Fiesta, which my mom cooked for her family and I now cook for mine.
YIELD: 4 SERVINGS
1 pound ground beef
1/4 cup diced onion
2 teaspoons salt
1 teaspoon chili powder
1⁄4 teaspoon black pepper
1 16-ounce can diced tomatoes
1 12-ounce can corn
11⁄4 cups beef bouillon
1⁄2 cup thin strips of green pepper
11⁄3 cups Minute rice
1. Brown ground beef in a skillet and drain. Add onion and cook until tender.
2. Add salt, chili powder, pepper, tomatoes, corn, and bouillon and bring to a boil. Stir in green pepper. Bring to a boil again.
3. Stir in rice, remove from heat, and cover. Let stand for 5 minutes.
4. Fluff with a fork.
5. Serve with cottage cheese. (The cottage cheese part isn’t strictly required, but highly recommended—cottage cheese makes everything better.)
Note: If you prefer regular rice to Minute rice, cook the rice separately and spoon the Skillet Fiesta over it.
GILLIAN FLYNN is the author of the #1 New York Times best seller Gone Girl, the New York Times best seller Dark Places, and the Dagger Award–winning Sharp Objects. She is also the screenwriter for the film adaptation of Gone Girl, directed by David Fincher and starring Ben Affleck.
Excerpted from The Mystery Writers of America Cookbook edited by Kate White. Reprinted with permission from Quirk Books.