If you don’t already keep homemade freezer meals stashed for those nights when you don’t feel like cooking, consider this your (cost-saving…thank yourself later) invitation! This 1-POT pumpkin turkey chili is a freezer meal we never go without.
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If you don’t already keep homemade freezer meals stashed for those nights when you don’t feel like cooking, consider this your (cost-saving…thank yourself later) invitation! This 1-POT pumpkin turkey chili is a freezer meal we never go without.
Not only is it everything you want in a chili (hearty, thick, smoky, and spicy), but it’s nutrient-packed and a great way to use up almost any veggie you have around.
Rice is one of our favorite budget-friendly side dishes, so when we saw the recipe for Arroz Verde in Karla Salinari’s new book, Abuela’s Plant-Based Kitchen: Vegan Cuisine Inspired by Latin & Caribbean Family Recipes, we knew we had to give it a try! This simple Arroz Verde (Green Rice) recipe is bright, full of earthy flavor, and the perfect way to use up any herbs or leafy greens in your fridge! So if you’re looking for a new tasty way to enjoy this weeknight staple side dish, then definitely give this green rice recipe a try!
What is Arroz Verde?
Arroz Verde is a popular Mexican and Latin American green rice dish that’s known for its vibrant green color and herby flavors. It’s often made by cooking rice in a blended herb and leafy greens puree until it’s fluffy and infused with lots of earthy flavor.
INGREDIENTS FOR ARROZ VERDE
This green rice recipe includes lots of vegetables and packs a ton of flavor! Here’s what you need to make this simple rice dish:
Basmati Rice – Basmati rice, which is fragrant and fluffy, is the base for this recipe. We used jasmine rice, which is also fragrant because that is what we had on hand, but feel free to use any long-grain white rice that fits your budget.
Green Leafy Vegetables – Lots of earthy green leafy vegetables and herbs are used in this arroz verde recipe including Swiss chard, spinach, parsley, and cilantro. It makes the rice bright and super flavorful! If you can’t find Swiss chard, simply substitute it with more spinach.
Olive oil and Garlic – Both of these are added with the leafy vegetables to create a green powerhouse blended mixture. The pureed mixture is then sautéed to release some of its fragrance before being cooked with the rice.
Green Peas and Scallions – Cooked green peas and sliced scallions give the dish more color, texture, and flavor, making this an anything-but-boring side dish.
Add the Swiss chard, spinach, parsley, cilantro, olive oil, and roughly chopped garlic to a food processor. Process on high until mixture reaches a paste-like consistency.
Place a medium size pot over medium-high heat. Once hot, transfer the green vegetable mixture to the pot and sauté until fragrant, 2-3 minutes.
Add the rice to the pot and mix to combine coating the rice with the green mixture.
Add boiling water and salt to taste to the pot and let the mixture come to a boil. Once boiling, reduce the heat to a simmer and cover with a tight lid. Cook for 20 min or until the rice is tender.
Once done remove the pot from the heat and using a fork fluff the rice. Add the cooked green peas and scallions and combine. Serve and enjoy!
Add 1 cup of chopped Swiss chard, 1 cup fresh spinach, 1 cup parsley, 1/2 cup cilantro, 1/2 cup olive oil, and 3 garlic cloves (roughly chopped) to a food processor.
Process on high until mixture reaches a paste-like consistency.
Place a medium size pot over medium-high heat. Once hot, transfer the green vegetable mixture to the pot and sauté until fragrant, 2-3 minutes.
Add 2 cups long-grain white rice (washed & rinsed) to the pot and mix to combine, coating the rice with the green mixture.
Add 2 cups of boiling water and salt to taste to the pot, then let the mixture come to a boil. Once boiling, reduce the heat to a simmer and cover with a tight lid. Cook for 20 min or until the rice is tender.
Once done remove the pot from the heat and using a fork fluff the rice. Add 1/2 cup cooked green peas and 1/4 cup sliced scallions and combine.
Serve and garnish with fresh chopped cilantro if desired. Simple and delicious! Enjoy!
Brighten your day with this chipotle salsa recipe! Make it for an afternoon snack with tortilla chips, or serve it alongside your favorite Mexican recipes. This chipotle…
Brighten your day with this chipotle salsa recipe! Make it for an afternoon snack with tortilla chips, or serve it alongside your favorite Mexican recipes. This chipotle salsa is a little smoky, somewhat spicy (or downright spicy, if you wish), and totally irresistible.
This salsa is based on my go-to red salsa recipe, with the addition of smoky chipotle peppers. Chipotle peppers are vine-ripened jalapeños that are smoked and dried, so they offer great depth of flavor. For this recipe, we’ll use chipotle peppers in adobo sauce, so they’re ready to blend into the salsa.
This chipotle salsa requires only seven basic ingredients, and the end result tastes so fresh. You’ll need canned tomatoes, onion and garlic, fresh cilantro, jalapeño and chipotle peppers, and fresh lime.
This chipotle salsa is easy to make and comes together in about 10 minutes. Keep reading for a few more tips and the full recipe. I hope you love this one as much as I do.
Our aim was to create the ultimate vegan breakfast burrito. And we succeeded, as this recipe is packed with so much flavor. It boasts a juicy tofu scramble, hearty vegan sausage crumbles, crispy roasted potatoes, and a burst of freshness from the avoca…
Our aim was to create the ultimate vegan breakfast burrito. And we succeeded, as this recipe is packed with so much flavor. It boasts a juicy tofu scramble, hearty vegan sausage crumbles, crispy roasted potatoes, and a burst of freshness from the avocado tomato salsa. Looking for other easy, savory vegan breakfast options? Check out...
Nothing hits the spot quite like a casserole! Comforting, satisfying, and perfect for feeding a crowd, this vegan casserole doesn’t skimp on flavor thanks to spicy green chiles and a creamy cashew jalapeño sauce. And the star of the show? Shredded tofu…
Nothing hits the spot quite like a casserole! Comforting, satisfying, and perfect for feeding a crowd, this vegan casserole doesn’t skimp on flavor thanks to spicy green chiles and a creamy cashew jalapeño sauce. And the star of the show? Shredded tofu. If you haven’t met her yet, we’re pretty sure you’re going to be BFFs.
This casserole is also surprisingly quick and easy and requires just 9 ingredients, friends.
If you are looking for a simple salad recipe, you have come to the right place. This Mango Salad only takes 10 minutes to make, is colorful, refreshing, and SO delicious. Mangoes are tender, juicy, and oh so sweet and I love using then to make mango sa…
If you are looking for a simple salad recipe, you have come to the right place. This Mango Salad only takes 10 minutes to make, is colorful, refreshing, and SO delicious. Mangoes are tender, juicy, and oh so sweet and I love using then to make mango salsa and this easy salad. Along with ripe…
Arroz Con Salchichas, or Puerto Rican Rice and Sausage, is one of my favorite pantry meals because it’s comforting, easy to make, and packed with flavor. As Beth would say, just put an egg on it and then eat until you hate yourself. (OK… that last part is all me.) PS It comes in under a dollar per serving and can be made in under an hour!
A Note On Authenticity
This is not a historically authentic recipe. We strive to create recipes that are accessible to everyone, which means ingredients need to be available at a mainstream budget grocery store. We test recipes using the least amount of steps, tools, and ingredients while still honoring the spirit of the recipe. I was born and raised in Puerto Rico and look forward to a time when our ingredients are available in mainstream markets. Until then, buen provecho!
What Is Arroz Con Salchichas?
Arroz con salchichas, or rice with sausage, is a classic comfort food in many Latin American cultures. In Puerto Rico, it’s a staple weeknight meal traditionally made with canned Vienna sausages cooked in a flavorful sofrito sauce and yellow rice studded with briny olives and capers. Sometimes corn is added as well.
Ingredients for Arroz Con Salchichas
My recipe for Arroz Con Salchichas is pretty traditional. I keep it budget friendly by skipping the corn and the salt pork that’s present in many of my little island’s rice dishes. But if you’d like to add them in, fry about a 1/4 cup of diced salt pork before the sofrito hits the pan, and add about 1 1/2 cups of frozen, fresh, or drained canned corn when you add the olives. Here’s what you’ll need to make my easy Arroz Con Salchichas.
Sofrito – this powerful Puerto Rican blend of aromatics is the flavor base of many of our savory dishes. Canned sofrito is available, but fresh will always be better. Check out my simple recipe for a basic Puerto Rican Sofrito.
Adobo and Sazón– these spice blends give the rice a beautiful golden color and add earthy notes to the dish. If you can’t find adobo and sazón in your neck of the woods, I’ve included basic recipes in the notes section of the recipe card.
Tomato Sauce– helps add acidity and color to the dish.
Onion, Garlic, and Cilantro – these aromatics add earthy notes to the dish. Substitute the onion with 1 tablespoon of onion powder and the garlic with 1/4 teaspoon of garlic powder. If you don’t have cilantro, substitute it with fresh Italian parsley or just skip it.
Vienna Sausages– these small open-ended canned sausages taste a little like hot dogs, though they are softer in texture. They bulk up the rice and add deep meaty flavors. Substitute them with any sausage or hot dog.
Rice – traditionally, in Puerto Rico, medium-grain white rice is used. But in the Budget Bytes kitchen, we use long-grain Jasmine Rice. Feel free to use whatever rice you prefer, just follow the package directions for cooking times and cooking liquid amounts.
Olives and Capers– this mixture is known as Alcaparrado and delivers a pop of acidic brininess to every bite! If you don’t have olives or capers, just skip them and add two tablespoons of distilled white vinegar instead.
Arroz Con Salchichas Variations
One of my favorite things about Arroz con Salchichas is how easy it is to customize. You can use brown rice or wild rice. Just follow the package directions for cook time and adjust your liquid. Add corn or other veggies you have on hand to bulk it up. Though it’s not traditional, I sometimes add peas, carrots, or diced tomatoes. If you don’t have Vienna sausages try:
Refrigerate any leftover Arroz Con Salchichas in an airtight container for up to 5 days. You can also portion the rice and freeze it in a freezer-safe container for up to 6 months. Reheat in a microwave until steaming.
This Puerto Rican Arroz Con Salchichas recipe is a budget-friendly quick weeknight meal of rice and sausage that's both filling and flavorful. Make it once and you'll put it in heavy rotation!
Add the cooking oil to a large heavy-bottomed pot set over medium-high heat. Add the adobo and sazón and cook until fragrant, about 30 seconds. Add the diced yellow onion and cook until translucent, about 2 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
Add the sofrito, tomato sauce, green olives, and capers to the pot, and cook until fragrant, about 2 minutes. In the meantime, slice the Vienna sausages into 1/2-inch-thick rounds and rinse the rice until the water runs clear, making sure to drain off all excess water after rinsing.
Add the sliced Vienna sausages to the pot and sauté until browned. Finally, add the rinsed rice, salt, and boiling chicken broth to the pot. Stir and bring to a hard boil, with large bubbles breaking through the surface of the rice. Stir once more, turn the heat to low, and cover the pot.
Simmer the rice over low until the rice is tender, about 15 minutes. Take the pot off the heat, but leave it covered. Let it rest, covered, for 10 minutes. Uncover, stir the rice, taste, and adjust the seasoning to your liking. Stir in cilantro leaves then serve yourself a big bowl full and prepare to chow!
*If you cannot source adobo, mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.
2 Tbsp salt
1 Tbsp garlic powder
1 tsp ground oregano
1 tsp onion powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp turmeric
**A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón, use the following:1/4 teaspoon garlic powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/3 teaspoon ground annatto
1/8 teaspoon turmeric
1/8 teaspoon ground oregano
Sazón and adobo share a lot of similar ingredients but are used at different points in the cooking process and will develop slightly different colors and flavors.
How to Make Arroz Con Salchichas – Step by Step Photos
Add 1 tablespoon of cooking oil to a large heavy-bottomed pot set over medium-high heat. Add the 1 tablespoon adobo and 1 packet of sazón and cook until fragrant (about 30 seconds). Then, add the 1/4 cup of diced yellow onion and cook until translucent, about 2 minutes. Next, add 1 tablespoon of minced garlic and cook until fragrant, about 30 seconds.
Add the 1/4 cup of sofrito, 2 tablespoons of tomato sauce, 2 tablespoons of green olives, and 2 teaspoons of capers, and cook until fragrant, about 2 minutes. If you are planning to add corn or other veggies, put them in the pot now as well.
Add two 5-ounce cans of drained and sliced Vienna sausages and saute until browned. Finally, add 2 cups of rice, 1 teaspoon of salt, and 2 1/2 cups of boiling chicken broth. Stir and bring to a hard boil, with large bubbles breaking through the surface of the rice. Stir once more, turn the heat to low, and cover the pot.
Simmer the rice over low heat until the rice is tender, about 15 minutes. Take the pot off the heat, but leave it covered. Let it rest, covered, for 10 minutes. Uncover, stir the rice, taste, and adjust the seasoning to your liking, if needed. Stir in 1/4 cup chopped cilantro leaves.
Then serve yourself a big bowl full! You can garnish, like I did, with freshly sliced avocado. I also prepare for a happy belly, by undoing the top button of my jeans, but you do you. As we say in Puerto Rico, “Buen provecho!”
These budget-friendly Chilaquiles are made with crispy, homemade tortilla chips soaked in a flavorful red enchilada sauce and served with loads of toppings.
Chilaquiles are a hearty, delicious, and easy-to-make Mexican breakfast dish that’ll knock your socks off! These budget-friendly bad boys are made with crispy tortilla chips soaked in a flavorful red enchilada sauce and served with loads of toppings. While cheese, cilantro, avocado, sour cream, and eggs are traditional toppings for a Chilaquiles recipe, you can also clean out your fridge and use leftover veggies or meats. Budget win! This recipe is adapted from my friend Yvette Marquez Shapnack’s new cookbook, Muy Bueno Fiestas.
What Are Chilaquiles?
The word “chilaquiles” comes from the Nahuatl word “chīlliaquilitl,” which means “chili-soaked.” The freshly fried tortilla chips that this recipe calls for are lightly soaked in a chili sauce. Traditionally the fried tortillas are cooked in this salsa which softens the chips, but Yvette prefers her chips crunchier, so she drizzles the sauce on them instead. You can top chilaquiles with whatever your heart desires! When I was testing the recipe, I had a little bit of rotisserie chicken left (the back part that no one ever seems to want to eat), and I pulled it and topped my Chilaquiles with it. Delicious!
What You Need To Make Chilaquiles
The best thing about Chilaquiles is that you can top them with whatever you want and adjust the toppings to create a lighter or heartier dish. Yvette’s recipe keeps things pretty traditional. To make these Chilaquiles, you’ll need the following ingredients:
Tortilla chips – You’ll need thick tortilla chips that can withstand getting soaked in a sauce without getting soggy. This usually means frying your own, which is super easy and budget-friendly. But if you can find really thick, restaurant-style tortilla chips, you can use those to speed up the preparation process.
Cooking oil- You’ll use this to fry the tortilla chips in, and any neutral-flavored oil will do. Use corn oil, vegetable oil, or canola oil.
Enchilada sauce – You can find this premade smoky red chile sauce in the Latin section of most grocery stores. Yvette also has a great recipe, which I’ve included in the notes section of the recipe card below.
Your choice of toppings– For this recipe, we topped our chilaquiles with sliced green onions, fresh cilantro leaves, diced avocado, shredded Oaxaca cheese, and crumbled queso fresco. If you can’t source Oaxaca cheese, use a pre-shredded Mexican cheese blend. We also use Mexican crema, which can be replaced with sour cream. We skipped the eggs in this recipe to keep it budget-friendly, but if you’d like to make it a heartier breakfast, top it with fried eggs.
Tips For Making Chilaquiles
Chilaquiles are delicious and versatile, but there are a few tricks to getting them just right.
Make sure the oil you are frying the tortillas in is hot enough so they don’t end up soggy. Add a small piece of tortilla to the hot oil. If you’re at the right temperature, it will bubble and sizzle then turn golden in about 40 to 50 seconds.
Drain freshly fried tortilla chips on a large paper towel-lined plate or sheet pan. The paper towels will soak up excess oil, which helps keep the tortilla chips crispy. Salt the chips while they are still hot.
Prep toppings before you add sauce to the tortilla chips, so they don’t get soggy while you cut herbs and veggies.
If serving a larger group, make the tortilla chips in advance. If you’re making the sauce from scratch, make that in advance as well. Instead of topping the Chilaquiles with cheeses and veggies etc., serve toppings in small bowls so guests can create their perfect combinations. It’ll save you loads of time.
What To Serve With Chilaquiles
While chilaquiles can be a stand-alone breakfast dish, you can make them part of a bigger meal by adding side dishes. Serve Chilaquiles with our Cheesy Pinto Beans, Guacamole, Cowboy Caviar, or Tomato Rice. And don’t forget, they’re amazing with Fried Eggs!
These budget-friendly bad boys are made with crispy, homemade tortilla chips soaked in a flavorful red enchilada sauce and served with loads of toppings.
Line a sheet pan or large plate with paper towels. Stack 8 corn tortillas and cut them into quarters.
In a large skillet set over medium heat, warm the cooking oil until shimmering. Add two layers of tortilla quarters at a time and fry, turning as needed, until lightly browned and slightly crunchy, about 1 minute on each side. Transfer the tortilla quarters to the paper towel-lined plate to drain. Repeat with the remaining tortilla quarters.
Warm the red enchilada sauce* in a large saucepan.
Divide tortilla chips between two large plates. Divide the warm sauce equally, drizzling it over the tortilla chips on each plate.
Sprinkle each plate equally with the shredded Oaxaca cheese, crumbled queso fresco, fresh cilantro leaves, sliced green onions, diced avocado, and Mexican crema. Enjoy the ridiculously yummy contrasting flavors, textures, and temperatures immediately!
*Yvette Marquez-Shapnack’s recipe for Red Chile SauceIngredients1⁄4 lb dried California or New Mexico red chiles 3 cups water 3 tablespoons all-purpose flour 2 cloves garlic, coarsely chopped 11⁄2 teaspoons salt Olive oil, for cookingDirectionsRemove the stems, seeds, and veins from the chiles, then put them into a colander and rinse well under cool running water.In a saucepan over high heat, combine the chiles with water to cover and bring to a boil. Reduce the heat to medium, cover, and simmer for 10 minutes.Using tongs, turn the chiles over so they will soften evenly, re-cover, and continue to simmer until softened, about 10 minutes longer. Drain well, discard the water, and let cool for several minutes before blending.In a blender, combine the cooled chiles, water, flour, garlic, and salt and purée until smooth. Pass the sauce through a fine-mesh sieve set over a bowl to remove the skins and seeds. Discard the solids in the sieve. Use immediately, or transfer to an airtight container and store in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Line a sheet pan or large plate with paper towels. Stack 8 corn tortillas and cut them into quarters.
In a large deep skillet set over medium heat, warm 1/4 cup cooking oil until shimmering. Add two layers of tortilla quarters at a time (8 quarters) and fry, turning as needed, until lightly browned and slightly crunchy, about 1 minute on each side. Transfer the tortilla quarters to the paper towel-lined plate to drain. Sprinkle with a pinch of salt. Repeat with the remaining tortilla quarters.
Warm the 10 ounces of enchilada sauce in a large saucepan. If you’d like to make your own enchilada sauce, you will find Yvette’s recipe in the notes section of the recipe card.
Divide tortilla chips between two large plates. Divide the warm enchilada sauce equally, drizzling it over the tortilla chips on each plate.
Next, divide the 1/2 cup shredded Oaxaca cheese, 1/4 cup crumbled queso fresco, 1/4 cup fresh cilantro leaves, 1/3 cup green onions, 1 diced avocado, and 2 tablespoons of Mexican crema. between two plates.
That’s it! I told you it was easy. Enjoy the ridiculously yummy contrasting flavors, textures, and temperatures immediately. Woot! And another one. (Said in my best DJ Khaled.)
This light and refreshing cold cucumber soup is the perfect answer to a hot summer day. With fresh cucumber as its star ingredient alongside avocado, garlic, and flavorful herbs, it is a nutritious choice for any meal. It is also easy to make and ready…
This light and refreshing cold cucumber soup is the perfect answer to a hot summer day. With fresh cucumber as its star ingredient alongside avocado, garlic, and flavorful herbs, it is a nutritious choice for any meal. It is also easy to make and ready in just 15 minutes! If you are looking for other...
During the hot summer months I make A LOT of salads. Pasta salad, fruit salad, quinoa salad, potato salad, lentil salad, chickpea salad, and many more. I love using summer’s freshest produce in my salads. This Grilled Corn & Zucchini Salad is…
During the hot summer months I make A LOT of salads. Pasta salad, fruit salad, quinoa salad, potato salad, lentil salad, chickpea salad, and many more. I love using summer’s freshest produce in my salads. This Grilled Corn & Zucchini Salad is one of my favorites because it uses fresh sweet corn and summer’s most…