I never get tired of homemade chili and cornbread, and it’s pretty dang easy. Same with homemade chicken soup (even easier).
Cheerios and milk. Add some cut up fruit. Simple, satisfying.
It had been years before the troubles began that we last made the dish we call ‘cheap potatoes’. The name is not very enlightening, yes the potatoes are cheap but it also contains hamburger, so maybe should be called ‘cheap potatoes and cheap meat’. Take 1 pound or so of hamburger, brown it in a skillet, then prepare one of those boxed Au Gratin or Scalloped dehydrated potato mixes as normal, stir in the hamburger, and toss it in the oven to finish.
There is kind of a problem though, I think they downsized those potato mixes, you might want to cut back on the hamburger, or increase it and use two packages. It’s a hearty meal if nothing else, and there ain’t nothing else, but it does remind us of when we were young, poor, and stupid.
English muffin pizzas.
Just spread sauce over muffins and sprinkle shredded cheese on them.
Bake in oven until cheese is melted,
“No more than 1 day”? Sorry for the digression, but that’s ridiculous. I typically make rice with vegetable broth and some dried porcini mushrooms, and put the leftovers in the fridge in a covered casserole dish. It keeps for weeks, literally. The broth itself says “refrigerate after opening and use within 14 days”, so I use two weeks as a guideline for how long the rice can keep. Not only have I never been poisoned, but I’ve never even noticed any decline in quality even after two weeks. I suppose one should be cautious if other ingredients are used in the rice that may have a shorter shelf life.
The sauce might be having a protective effect on the rice, depending on what’s in the sauce. Acidic things like tomato might inhibit bacteria growth temporarily, as an example.
The article points to bacteria spores in rice that can theoretically survive cooking. In the US, that’s just not considered a danger. And the US is pretty strict about food-borne dangers.
That must be some special type of rice that I and billions of people, particularly Asians around the world don’t eat!
I just finished a a half pot of rice that I cooked last night, placed it in front of my A/C overnight because it was too hot to put in the fridge, forgot to put in the fridge this morning, forgotten in my hot apartment (I’m in Hawaii) all day. Sniffed it, didn’t smell sour and scarfed it down with some Spam. Coming up on a hour and no tummy rumbles. Repeat hundreds of times with and without the A/C. Rice left out overnight and eaten the next day without refrigeration.
People around the world, particularly Asians, make lunch boxes (bento in Japan) with rice in the morning, then eaten for lunch or dinner hours later. No refrigeration whatsoever.
There’s also onigiri/musubi that is usually, though not always made with salted rice. Sold in convenience stores all over Japan and Hawaii. Again, keep for hours uncooled. Particularly in okazuya, along with a dozen or so meats to choose to make your own bento. Again, many of which are never refrigerated or keep in hot pans. And yes, they pass health inspections here.
Yep, must be some special kind of rice that I’ve never heard of that needs to be cooled and refrigerated within an hour and only keeps a day!
Never mind
I make something I call Hamburger Salad, which I love, but others always look at me funny when I mention it.
I make a salad with mixed greens, onions, pickle chips, tomatoes, avocado, and cheese. Meanwhile, I grill some nice burgers (turkey, beef, lamb, whatever). Then cube the burgers and top the salads with them. Dress salads with mustard, ketchup, and mayonnaise drizzle.
Basically a deconstructed hamburger.
Guys, I’m just citing a reputable UK website. But if you prefer a US website, here’s foodsafety.gov:
Here’s the USDA:
And so on.
Hijack over.
j
I’ll give one last anecdotal word. I routinely leave food out for hours before it gets into the fridge, and live on leftovers. I’m fairly careful about looking at and smelling my food before eating it, and I’m the family watchdog in that, my husband would eat molded chicken without noticing, but if the food is older he usually asks me to sniff it, first.
Anyway, rice has a surprisingly short life span. If it was left overnight in a warm kitchen if often looks a little “off” and I’ll toss it. In contrast, Meat is routinely fine after being left out overnight, unless the cat got at it. I’ve been really surprised by how often the rice spoils. (Veggies, too, but that’s because they dehydrate and become unappealing, I doubt they are actually dangerous.)
Also, I’m sure food poisoning is unpleasant, but it’s not as common as the safety guidelines would have you think. In a lifetime of leaving food out longer than advised, I’ve only had food poisoning once, and that was from Kentucky fried chicken I ate at a party. (I am certain of the source because enough people got sick that they researched it.)
I’m more careful of what food I give to babies, the elderly, and people with compromised immune systems. But yeah, I have a tub of leftover rice in my fridge now, too. I’ll have it for lunch with leftover keema, if my husband doesn’t get to it first.
Mmm leftovers. Maybe that should have been my answer to the op. Variety without effort. I usually like to cook more than we’ll eat to generate plenty of leftovers.
Or - maybe you are already dead! 
I imagine in my life I may have occasionally forgotten a pan of rice that was too hot to refrigerate, with the result that the pan was left unrefrigerated for hours or overnight. I certainly would not intentionally do that as a regular practice.
I do not question that various health organizations present this as a potential health issue, but I wonder if the majority of people who eat food would place it far down on a list of risks which might be measurable in a lab, but IRL are so negligible as to be functionally equivalent to nonexistent. Do more people die of rice cooties than from slipping on the kitchen floor and banging their head on the stove? 
This article says to fridge rice within four hours, and eat it within five. Which seems a lot more reasonable to me. Five-day-old rice tastes pretty manky anyway
(another poster with a looooooong history of leaving things out ‘too long’ and not getting sick from them)
It’s a worthy hijack imo. Also baked potatoes in foil stored at room temp or in the fridge could easily raise the risk of botulism.
I don’t keep rice more than a couple days in the fridge, quality goes downhill fast imo. Easy to make fresh rice anytime.
Simple hot meal is scrambled egg sandwich using the microwave and toaster. Sometimes I like a fried egg on white bread with mayo and tomatoes.
FYI, I survived my “risky” meal with 24 hour unrefridgerated rice. Or did I…~wooooooo~ 
Since fried rice, which is one of my simple meals I never tire of, is best made with cold rice, a lot of people, including myself, save the leftover rice from several days of meals in the fridge for just that purpose.
I see the article Aspidistra linked to talks about using unrefridgerated day old rice for fried rice. Yep, was thinking of doing exactly that last night with my rice, but didn’t have eggs.
Absolutely! I made fried rice last night, empty pantry so unorthodox ingredients but I cooked the rice first and by the time I boiled, then deep fried walnuts followed by double frying tofu and finally sautéed the celery and carrots, the rice was cold. By then I opted out of the chili sauce prep because I had no ketchup or soy sauce and just reheated the rice and topped it with tofu veggies and walnuts glazed in hoisin sauce.
Grilled swordfish, rice pilaf, green salad.
One pot to clean, left over rice.