Spanish Rice

This is a one-pot meal, it takes only about 30 minutes total, and it's so good that my picky-eating son gobbled it up and my picky (leftover-phobic) husband even ate it for lunch the next day.

And that's saying something.
Spanish Rice
adapted from Mad Hungry

1 tbs olive oil
1 small onion, chopped
1 garlic clove, minced
1 pound ground beef
2 tsp salt
1/4 tsp black pepper
1/4 tsp oregano
1 tsp chili powder
1 14 oz. can diced tomatoes, drained, 1/2 cup of the juices reserved
1 cup long grain white rice
1 cup water

Heat a 12 inch skillet over medium high heat and swirl in the olive oil. Add the onion and garlic and reduce the heat to medium low. Saute until onions are softened, 2-3 minutes.
Add the beef and seasonings, increase heat to high and cook until meat is browned and fully cooked, 12-15 minutes.
Add the tomatoes, reserved tomato juice, rice, and the water. Stir just to combine, bring to a boil, and cover. Reduce heat and simmer for 20 minutes, or until the liquid has been absorbed. Toss with a fork and serve immediately.