Worcestershire sauce has funk and salt enough to season beef and onions over rice with almost nothing else. This is the sauce's proper use: a small amount of umami-rich seasoning that browns a lean weeknight dinner from three things on the shelf.

Serves 2. 25 minutes, 15 at the stove.

About 900 calories a serving, 41 g protein, 104 g carbohydrate, 34 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 2 cups water into a pot and bring to a boil. Stir in 1 cup rice and 1/4 teaspoon salt, cover, and reduce heat to low. Cook 18 minutes, then remove from heat and let sit 5 minutes covered while you cook the beef.
2. While the rice cooks, heat 1 tablespoon oil in a skillet over medium-high heat. Crumble 6 oz ground beef into the pan and cook, stirring, until browned, about 5 minutes.
3. Slice 1 onion into thin rings or half-moons and add to the beef. Cook, stirring often, until the onion is soft and beginning to brown, about 4 minutes.
4. Stir 2 tablespoons Heinz worcestershire sauce into the beef and onions, scraping the pan to pick up any browned bits. Cook until the sauce is heated through and clings to the meat, about 1 minute.
5. Fluff the rice with a fork and divide between two bowls. Top each with half the beef and onions and serve at once.

Note Swap ground beef for ground pork or chicken thigh if you prefer. Leftovers keep three days in the fridge. Serve with hot sauce on the side or a sharp vinegar slaw to cut the richness of the beef.