Southwest Lentils And Rice Skillet

This Southwest Lentils and Rice Skillet is packed with veggies and bold flavors for a super filling, budget-friendly, and easy to make one pot skillet meal!

The post Southwest Lentils And Rice Skillet appeared first on Budget Bytes.

I don’t know about you all, but I love one pot skillet meals! This simple Southwest Lentils and Rice Skillet was inspired by a protein meal bag that I used to buy in the grocery freezer section. I loved the flavors and combination of ingredients, but I realized that I could make 3 times as much and save more money by making it at home. But the best part about this dish is that it’s a “pantry cleaning” recipe. Meaning most of the ingredients are pantry staples like canned beans and tomatoes, lentils, rice, corn, herbs and spices. It’s truly budget-friendly, super filling, easy to make, and probably your new favorite meal prep recipe! :)

Overhead shot of southwest lentils and rice skillet garnished with green onions and a wooden spoon placed inside the skillet.

What’s in Southwest Lentils and Rice Skillet?

The good news is you probably already have most of these ingredients for this tasty skillet meal in your pantry right now! So here’s a brief rundown of what you’ll need:

  • Lentils & Rice – Lentils and rice are the base components of this recipe and a great combination for a filling meal. There are several different types of lentils, but we used brown lentils and long-grain white rice for this recipe. I’ll provide more details about lentils in the section below.
  • Vegetables – I used a simple combination of black beans, fire-roasted tomatoes, and frozen corn for this recipe. Feel free to use canned corn (drained) or regular diced tomatoes if that’s what you have on hand. Just know you’ll be missing out on the smoky flavor you would get from using fire-roasted tomatoes.
  • Red Onion and Garlic – Both of these aromatics add depth and great flavor to the dish. You can certainly substitute yellow onion instead of red onion if you prefer.
  • Vegetable Broth – Vegetable broth to cook the lentils and rice and to keep this recipe vegetarian. Feel free to use chicken broth if that’s what you have on hand.
  • Spices – Spices like cumin, chili powder, adobo seasoning, and oregano create a bold Southwest-inspired flavor base for this skillet meal.
  • Cheddar Cheese & Green Onions – We topped things off with some fresh shredded cheddar cheese and sliced green onions for extra flavor and color.

What Type of Lentils To Use?

There’s usually a wide variety of lentils sold in grocery stores these days including brown, red, yellow, black and french-style lentils. For this recipe you’ll want to use brown or brownish-green lentils which cook with about 20 minutes of simmering and do not require soaking. I don’t suggest using red or yellow lentils for this recipe because they break down quickly when cooked and they don’t hold their shape as well as brown lentils.

Can I use Brown Rice?

This recipe would be a little tricky to substitute brown rice in because brown rice takes much longer to cook than white rice, and it requires more liquid. The longer cook time would also cause the lentils to become mushy. So I recommend just sticking with the white rice for this recipe.

Topping Ideas

One of the best parts about this Southwest Lentils & Rice skillet is being able to customize it with all your favorite taco-style toppings! You can top it with some cilantro, your favorite cheese, and even a few diced tomatoes.

Or get really fancy with some diced avocado, pickled jalapeños, or a drizzle of lime crema. My personal favorite is to just serve it with shredded cheese, green onions, a side of salsa, and some tortilla chips. Sooo good!! :)

Storing & Reheating

This lentils and rice meal holds up great in the fridge. Store any leftovers in an airtight container in the fridge for up to 4 days. And it’s perfect for meal prep! I’ve meal-prepped this recipe quite a few times in separate storage containers, reheated in the microwave until warm, and boom…a quick and easy lunch or dinner any day of the week!

Overhead view of a white bowl full of southwest lentils and rice with tortilla chips, a napkin, and black fork on the side.
Overhead shot of southwest lentils and rice skillet garnished with green onions and a wooden spoon placed inside the skillet.
Print

Southwest Lentils and Rice Skillet

This Southwest Lentils and Rice Skillet is packed with veggies and bold flavors for a super filling, budget-friendly, and easy to make one pot skillet meal!
Course Dinner, Lunch
Cuisine Mexican
Total Cost $5.65 recipe / $1.41 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (1.5 cups each)
Calories 369kcal

Ingredients

  • 1 Tbsp olive oil $0.11
  • 1 small red onion $0.42
  • 2 cloves garlic $0.16
  • 1.5 tsp cumin $0.15
  • 1 tsp chili powder $0.10
  • 1 tsp adobo seasoning $0.10
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp salt $0.04
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 cup brown lentils, rinsed $0.38
  • 1 15oz. can black beans, drained & rinsed $0.79
  • 1 14.5oz. can fire roasted tomatoes $1.25
  • 1 cup frozen corn $0.60
  • 2 cups vegetable broth $0.34
  • 3/4 cup long grain white rice, rinsed $0.32
  • 1/2 cup shredded cheddar cheese $0.58
  • 2 green onions, sliced $0.24

Instructions

  • Dice the red onion and mince the garlic. Add olive oil and onion to a large deep skillet over medium heat and sauté until onions are translucent, approximately 2-3 minutes. Add minced garlic and sauté an additional 30 seconds or until garlic is fragrant.
  • Add the cumin, chili powder, adobo, oregano, salt, and pepper to the skillet, stir and toast spices for about 30 seconds.
  • Next add in the lentils, black beans, fire roasted tomatoes (with juices), corn, and vegetable broth. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.
  • After 5 minutes, remove the lid and add the rice. Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a boil, then reduce the heat again and simmer for 20 minutes.
  • While the mixture is cooking, grate the cheddar cheese and slice the green onions.
  • After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.
  • Top the lentils and rice mixture with shredded cheese and sliced green onions. Serve with more of your favorite toppings and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 369kcal | Carbohydrates: 59g | Protein: 14g | Fat: 9g | Sodium: 872mg | Fiber: 10g
Side front view of southwest lentils and rice skillet with a wooden spoon scooping some out.

How to Make Southwest Lentils And Rice Skillet – Step by Step Photos

Diced red onion, garlic, and spices in a skillet.

In a large deep skillet, add 1 Tbsp olive oil and 1 small red onion, diced. Sauté over medium heat until onions are translucent, approximately 2-3 minutes. Add 2 minced garlic cloves and sauté an additional 30 seconds. Now add 1 1/2 tsp cumin, 1 tsp chili powder, 1 tsp adobo seasoning, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Stir and toast the spices for about 30 seconds.

Lentils, fire-roasted tomatoes, black beans, corn, and vegetable broth added to the skillet.

Add 1/2 cup brown lentils, one 15oz. can black beans (drained & rinsed), one 14.5oz. can fire roasted tomatoes (with juices), 1 cup frozen corn, and 2 cups of vegetable broth to the skillet. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.

Long grain white rice being added to the skillet.

After 5 minutes, remove the lid and add 3/4 cups long grain white rice (rinsed). Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a full boil, then reduce the heat again and simmer for 20 minutes. While the mixture is cooking, grate 1/2 cup cheddar cheese and slice two green onions.

Cooked southwest lentils and rice skillet with rice being fluffed with a fork.

After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.

Finished Southwest Lentils and Rice Skillet with shredded cheddar cheese and sliced green onions on top.

Top the lentils and rice mixture with the shredded cheese and sliced green onions.

Overhead view of a white bowl full of southwest lentils and rice with tortilla chips, a napkin, and black fork on the side.

Serve with more of your favorite toppings and enjoy!

The post Southwest Lentils And Rice Skillet appeared first on Budget Bytes.

Coconut Curry Chickpeas

Coconut Curry Chickpeas are flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!

The post Coconut Curry Chickpeas appeared first on Budget Bytes.

Quick curries are my favorite kind of weeknight dinner because they’re incredibly flavorful, require very little effort, and the leftovers are even better the next day. Plus, that creamy curry sauce makes everything taste good, so you can pack them with all sorts of nutrient-dense goodies, like chickpeas and kale. So basically, what I’m trying to say is, you need to make these Coconut Curry Chickpeas ASAP!

Close up overhead view of a bowl full of coconut curry chickpeas with naan bread on the side.

What’s in Coconut Curry Chickpeas

You’ll only need a handful of ingredients to make this warm and hearty dish, most of which you can keep on hand for last-minute dinners. Here are the ingredients you’ll need to make coconut curry chickpeas:

  • Aromatics: onion, garlic, and ginger create a powerful flavor base for this dish.
  • Spices: Curry powder and cumin. If you want a hot curry, you can always add a bit of cayenne pepper, too!
  • Tomato sauce: a little bit of tomato sauce adds just the right amount of acidity to the dish to balance the creamy coconut.
  • Coconut milk: full-fat coconut milk gives the curry sauce a ton of body and provides a creamy base to balance the potent flavors of the spices and aromatics.
  • Chickpeas: Inexpensive chickpeas fill out this dish, providing tons of belly-filling power and good-for-you fiber.
  • Kale: kale adds a little more variety in texture, color, and flavor to this dish. If you’re not into kale, you can substitute with fresh spinach.

What Kind of Curry Powder to Use

Curry powders can vary quite a bit in flavor from brand to brand, so make sure you experiment to find one that you enjoy. I’ve never met a curry powder that I didn’t like, so I don’t have one particular brand to suggest, but you definitely want to make sure it’s fresh! Old spices that have been sitting in your pantry a while begin to lose flavor and become dull and bland with time.

You also have the option to use either hot or mild curry powder. If you enjoy spicy foods you can use a hot curry powder, OR simply add some crushed red pepper or cayenne pepper to the dish when adding the curry powder and cumin.

How to Serve Coconut Curry Chickpeas

This warm and saucy dish is great over rice, or crusty bread or naan for dipping. You definitely want some sort of starchy goodness to soak up all of that sauce! You can also experiment with topping your chickpeas with fresh cilantro or even a squeeze of lime. Something light and refreshing, like Creamy Cucumber Salad, would also pair nicely with these curry chickpeas.

Overhead view of a skillet full of coconut curry chickpeas with a wooden spoon.
Overhead view of a bowl full of coconut curry chickpeas with a piece of naan.
Print

Coconut Curry Chickpeas

Coconut Curry Chickpeas are flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!
Course Dinner, Main Course
Cuisine Indian
Total Cost $7.44 recipe / $1.86 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 1.5 cups each
Calories 615kcal

Ingredients

  • 1 yellow onion $0.38
  • 2 cloves garlic $0.16
  • 1 tsp grated fresh ginger $0.10
  • 1.5 Tbsp curry powder $0.45
  • 1 tsp cumin $0.10
  • 2 15oz. cans chickpeas, drained $1.58
  • 1 8oz. can tomato sauce $0.50
  • 1 13.5oz. can full-fat coconut milk $2.99
  • 4 oz. chopped kale (about 3 cups) $0.75

Instructions

  • Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large deep skillet along with the olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onions are soft and translucent.
  • Add the curry powder and cumin to the skillet and continue to stir and cook for about one minute more to toast the spices.
  • Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.
  • Turn the heat up to medium-high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium-low and allow the curry to continue to simmer for 15 minutes, stirring occasionally.
  • Add the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted to your desired tenderness (I cook for about 5 minutes more). Finally, taste the curry and add salt to taste (about ½ tsp). Serve hot with rice or bread for dipping!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 615kcal | Carbohydrates: 73g | Protein: 23g | Fat: 29g | Sodium: 316mg | Fiber: 22g
Close up side view of a bowl full of coconut curry chickpeas.

How to Make Coconut Curry Chickpeas – Step by Step Photos

Diced onion, minced garlic, and grated ginger in a deep skillet.

Dice one yellow onion, mince two cloves of garlic, and grate about one teaspoon of fresh ginger. Add the onion, garlic, and ginger to a deep skillet along with 2 Tbsp olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onion is soft and translucent.

Spices added to the skillet with onions, garlic, and ginger.

Add 1.5 Tbsp curry powder and 1 tsp cumin to the skillet. Continue to stir and cook for about one minute more to toast the spices.

Chickpeas, tomato sauce, and coconut milk added to the skillet.

Drain two cans of chickpeas, then add them to the skillet along with 8 oz. tomato sauce and a 13.5 oz. can of coconut milk (full fat).

Simmered chickpeas in curry sauce.

Stir until everything is evenly combined, turn the heat up to medium-high, and allow the sauce to come up to a simmer. Once simmering, turn the heat down to medium-low and let it continue to simmer for 15 minutes, stirring occasionally.

Fresh kale added to the skillet.

Add 4 oz. (about three cups) of fresh chopped kale to the skillet. I buy the pre-chopped bagged kale to make this easier.

Finished coconut curry chickpeas with wilted kale.

Continue to cook and stir until the kale has wilted to your desired tenderness. I enjoy the kale with a bit more texture, so I only simmer for a few minutes more. Taste the curry and add salt to taste to help the flavors pop (about ½ tsp).

Finished skillet full of coconut curry chickpeas with naan and a wooden spoon.

The post Coconut Curry Chickpeas appeared first on Budget Bytes.

The Ultimate Vegan Burrito (Crunchwrap-Inspired!)

What started as a copycat Crunchwrap recipe turned into the ULTIMATE vegan burrito (and we’re not mad about it!). We left the fancy folding to the pros and focused on the flavors — and the result is even better!
These real-deal burritos are crun…

The Ultimate Vegan Burrito (Crunchwrap-Inspired!)

What started as a copycat Crunchwrap recipe turned into the ULTIMATE vegan burrito (and we’re not mad about it!). We left the fancy folding to the pros and focused on the flavors — and the result is even better!

These real-deal burritos are crunchy yet soft, fresh yet creamy, MEGA flavorful, and will bring you right back to your favorite drive-through moments. Just 10 ingredients and 30 minutes stand in your way.

The Ultimate Vegan Burrito (Crunchwrap-Inspired!) from Minimalist Baker →

The BEST Homemade Taco Seasoning

We’ve searched far and wide for a taco seasoning that’s perfectly smoky, savory, flavorful, and made with recognizable ingredients. In this search, we’ve felt like Goldilocks! Some were too sweet, some too salty, until we gave up and decided to make a …

The BEST Homemade Taco Seasoning

We’ve searched far and wide for a taco seasoning that’s perfectly smoky, savory, flavorful, and made with recognizable ingredients. In this search, we’ve felt like Goldilocks! Some were too sweet, some too salty, until we gave up and decided to make a homemade version. And it was just right!

Here she is, our new favorite DIY taco seasoning, ready to be the star of your next taco Tuesday (or spice up your favorite protein or potatoes)!

The BEST Homemade Taco Seasoning from Minimalist Baker →

Pinto Bean Soup

This easy Pinto Bean Soup is a simple and filling meal for when money is tight but you still want something flavorful and comforting.

The post Pinto Bean Soup appeared first on Budget Bytes.

I’m a soup all-year-round type of gal and when that soup is made with just a few inexpensive ingredients and takes less than 30 minutes to make you know it’s going in my regular rotation. This super simple Pinto Bean Soup is a southwest version of our viral Rosemary Garlic White Bean Soup, and it’s every bit as easy and delicious. Plus, you can go wild with the toppings to make it more fun!

Close up overhead view of three bowls of pinto bean soup with sour cream and green onions.

What’s in Pinto Bean Soup?

This incredibly simple soup only needs eight simple ingredients, most of which are pantry staples. Here’s what you’ll need to make pinto bean soup:

  • Garlic and Olive Oil: The soup starts by sautéing minced garlic in oil to create a deep savory base flavor.
  • Canned Pinto Beans: The bulk of the pinto bean soup is, surprise-surprise, pinto beans! We use a combination of whole beans and puréed beans to create both a creamy texture and something to sink your teeth into.
  • Spices: We used a simple mix of chili powder, cumin, oregano, and cayenne pepper to season this soup, but you could get creative and use your own seasoning blend if you prefer!
  • Vegetable broth: Vegetable broth adds volume, flavor, and salt to this soup. We use Better Than Bouillon to make our vegetable broth, which is very flavorful and contains a decent amount of salt. If you’re using a less flavorful broth your soup won’t be quite as scrumptious. If you’re using a low-sodium broth you may find that you need to add a little salt to your soup at the end to help make the flavors pop.

Is This Soup Spicy?

This soup can be made spicy OR mild. If the chili powder you use is spicy, your soup will be spicy. I used McCormmick’s chili powder, which is very mild, so I also added a pinch of cayenne pepper to the soup. It’s not enough cayenne to really make it hot, it just adds a little dimension. If you prefer a spicy soup you can use a spicy chili powder or add more cayenne.

What Else Can I add?

Soups like this are fun because they’re a blank slate for making your own creation. Here are some other fun ingredients that you could add to your soup:

  • Jalapeños (dice and sauté with garlic)
  • Canned diced green chiles (either leave diced or purée with the beans)
  • Fire roasted diced tomatoes (either leave diced or purée with the beans)
  • Onion (sauté with the garlic)
  • Corn kernels
  • Sliced or diced carrots
  • Tajín

Toppings for Pinto Bean Soup

Much like chili, this soup is great with all sorts of fun toppings! So scan your fridge and pantry and add some more flavor, color, and texture to your bowl. Here are some topping ideas for this pinto bean soup:

  • Tortilla chips
  • Sour cream
  • Shredded cheese
  • Fresh jalapeños
  • Cotija
  • Cilantro
  • Green onion
  • Avocado
Overhead view of a pot full of pinto bean soup with a wooden spoon.
Close up overhead view of three bowls of pinto bean soup.
Print

Pinto Bean Soup

This easy Pinto Bean Soup is a simple and filling meal for when money is tight but you still want something flavorful and comforting.
Course Dinner, Lunch
Cuisine American, Southwest
Total Cost $3.51 recipe / $0.88 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 1.25 cups each
Calories 335kcal

Ingredients

  • 3 15oz. cans pinto beans, divided $2.37
  • 4 cloves garlic $0.35
  • 2 Tbsp olive oil $0.32
  • 1/2 tsp chili powder $0.05
  • 1/4 tsp cumin $0.02
  • 1/4 tsp dried oregano $0.02
  • 1/8 tsp cayenne pepper $0.01
  • 2 cups vegetable broth* $0.37

Instructions

  • Pour 1 can of the pinto beans (with the liquid from the can) into a blender and purée until smooth. Set the puréed beans aside.
  • Mince the garlic and add it to a soup pot with the olive oil. Sauté over medium heat for about one minute.
  • Add the chili powder, cumin, oregano, and cayenne pepper to the pot and continue to sauté with the garlic for one minute more.
  • Drain the remaining 2 cans of pinto beans, then add them to the pot, along with the puréed beans and vegetable broth. Stir to combine.
  • Turn the heat up to medium-high and bring the soup up to a boil. Once boiling, reduce the heat slightly and let the soup simmer (without a lid) for 15 minutes. The soup will thicken slightly and the flavors will deepen as it simmers.
  • After simmering for 15 minutes, the beans should be extra soft. Use the back of a large cooking spoon to smash more of the beans and thicken the soup further.
  • Taste the soup and adjust the salt or seasonings to your liking. Serve hot with your favorite toppings!

See how we calculate recipe costs here.

Notes

*We use Better Than Bouillion to make our broth, which has a deep flavor and contains a decent amount of sodium. If you’re using a less flavorful broth, your soup will be less flavorful and you may want to increase the spices. If using a lower sodium broth, you may want to add some salt at the end to help the flavors pop.

Nutrition

Serving: 1.25cups | Calories: 335kcal | Carbohydrates: 51g | Protein: 15g | Fat: 9g | Sodium: 1330mg | Fiber: 15g
Side view of a bowl of pinto bean soup with sour cream and a spoon lifting the soup.

How to Make Pinto Bean Soup – Step by Step Photos

Puréed pinto beans in a blender.

Pour one 15oz. can of pinto beans (with the liquid from the can) into a blender and purée until smooth (you may still see some small pieces of skin, that’s okay).

Oil and garlic in a soup pot.

Mince four cloves of garlic and add them to a soup pot with 2 Tbsp olive oil. Sauté the garlic over medium heat for about one minute or just until the garlic becomes really fragrant (don’t let it burn).

Spices being sautéed with the garlic and oil.

Add ½ tsp chili powder, ¼ tsp cumin, ¼ tsp oregano, and ⅛ tsp cayenne pepper to the pot. Sauté with the garlic for about one minute more.

Whole beans in the pot and puréed beans being poured in.

Drain the remaining two 15oz. cans of pinto beans. Add the drained whole beans and the puréed beans to the soup pot.

Vegetable broth being poured into the pot.

Add two cups of vegetable broth to the pot and stir to combine. Turn the heat up to medium-high to bring the soup up to a boil. Once boiling, turn the heat down slightly and let the soup simmer for 15 minutes (no lid). The soup will thicken slightly as it simmers and the flavors will deepen.

Beans being smashed on the side of the pot with a wooden spoon.

After simmering for 15 minutes, the beans should be quite a bit softer. Use the back of a cooking spoon to smash a few more of the beans to thicken the soup even more. Give the soup a taste and adjust the salt or any other seasoning to your liking.

Three bowls of pinto bean soup with toppings all around.

Serve the soup hot with your favorite toppings!

Sour cream being stirred into a bowl of pinto bean soup.

I particularly like sour cream because it makes the soup extra creamy and adds a light, bright flavor! What is your favorite topping?

The post Pinto Bean Soup appeared first on Budget Bytes.

Easy Panang Curry Paste

Oh, curry! You never let us down. We’ve done green and red curry pastes, but considering panang curry is one of our favorite Thai curries, it was time we tried our hand at homemade panang curry paste!
Our inspired version is vegan, gluten-free, and nat…

Easy Panang Curry Paste

Oh, curry! You never let us down. We’ve done green and red curry pastes, but considering panang curry is one of our favorite Thai curries, it was time we tried our hand at homemade panang curry paste!

Our inspired version is vegan, gluten-free, and naturally sweetened but makes a similarly rich, peanutty, savory-sweet curry that’s just as good as takeout (stay tuned for that recipe!).

Easy Panang Curry Paste from Minimalist Baker →

Creamy Vegan White Bean Queso

What can’t you turn into queso!? We’ve made cashews and eggplant into “cheesy” queso-like dips, so why not try a protein- and fiber-packed twist with white beans? Spoiler alert: Success! Friends, meet our new favorite creamy dip: white bean queso!
It’s…

Creamy Vegan White Bean Queso

What can’t you turn into queso!? We’ve made cashews and eggplant into “cheesy” queso-like dips, so why not try a protein- and fiber-packed twist with white beans? Spoiler alert: Success! Friends, meet our new favorite creamy dip: white bean queso!

It’s vegan, gluten-free, SO satisfying + snack-able, and easy to make, too! Just 9 ingredients and 30 minutes required. Grab your favorite chips and let’s do this!

Creamy Vegan White Bean Queso from Minimalist Baker →

Beef And Tomato Rice Bowl

This budget-friendly, easy Beef Tomato Rice Bowl is lip-smackingly good, endlessly adaptable, and perfect for a quick weeknight dinner!

The post Beef And Tomato Rice Bowl appeared first on Budget Bytes.

This budget-friendly, easy Beef and Tomato Rice Bowl is lip-smackingly good, endlessly adaptable, and perfect for a quick weeknight dinner! What’s not to love about buttery rice, unctuous ground beef, tangy tomatoes, and earthy garbanzo beans? Ready in thirty, I bet you have everything you need to make this incredibly tasty and super-filling meal in your pantry right now!

Overhead shot of Beef and Tomato Rice Bowl with fork in it.

Ingredients For Beef And Tomato Rice Bowl

What I love the most about this Beef and Tomato Rice Bowl recipe is how ridiculously versatile it is. But before we get into variations, let’s go over the ingredients you’re going to need:

  • Ground Beef – adds flavor and bulk to the mixture. You can substitute ground beef with plant-based ground beef or minced mushrooms.
  • Onion and Garlic – these aromatics help build depth and add flavor. Use 1 tablespoon of onion powder or 3 tablespoons of dried onion flakes as a substitute for the fresh onion. To substitute the fresh garlic, use a 1/2 teaspoon of granulated garlic.
  • Diced Tomatoes – add acidity that helps cut through the fattiness of the beef and increases the bulk. You can substitute the diced tomatoes with equal parts fresh tomatoes, crushed tomatoes, or tomato sauce. However, depending on your substitution, the texture of the beef mixture will change.
  • Chickpeas – add earthiness and increase bulk. Substitute with your favorite canned bean, just make sure they are drained. If you want to use dry beans, you will need to rehydrate them first and cook through.
  • Oregano, Cumin, and Red Pepper Flakes – all add flavor. Substitute with 3/4 teaspoon of your favorite spice blend.
  • Rice – We used Jasmine rice, but feel free to use whatever rice you have on hand. You can also serve the beef mixture over cauliflower rice, mashed potatoes, or over a bed of wilted greens.

Variations

  1. For a vegan version of this dish, use your favorite plant-based ground beef alternative and substitute the chicken broth with veggie broth. Use soy sauce instead of Worcestershire sauce.
  2. To add bulk and increase servings, consider adding diced carrots or potatoes, chopped spinach or kale, or sliced mushrooms or zucchini to the beef mixture.
  3. Skip the rice and serve the beef mixture over Riced Cauliflower, Mashed Potatoes, or Roasted Vegetables.
  4. Serve the dish with some of your favorite toppings like shredded cheddar cheese, a dollop of sour cream, or a side of sliced avocado.

How To Store Leftovers

You can store Beef and Tomato Rice Bowl leftovers in an air-tight container for up to four days in the fridge. They will keep up to four months in the freezer. If freezing, cover the surface with plastic wrap or parchment before sealing the container, which prevents freezer burn. If meal prepping, refrigerating, or freezing, add the beef mixture to the container first and then top it with the rice. This will prevent the rice from absorbing all of the sauce. You can reheat leftovers in a microwave. Cook in 30-second increments until the beef mixture is steaming.

Side shot of Beef and Tomato Rice Bowl.
Overhead shot of Beef and Tomato Rice Bowl with fork in it.
Print

Beef and Tomato Rice Bowl

This budget-friendly, easy Beef Tomato Rice Bowl is lip-smackingly good, endlessly adaptable, and perfect for a quick weeknight dinner!
Course Dinner, Lunch
Cuisine American
Total Cost ($7.78 recipe / $1.95 serving)
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 bowls
Calories

Ingredients

  • 2 Tbsp cooking oil $0.08
  • 1/2 lb ground beef $4.00
  • 1 3/4 tsp salt, divided $0.05
  • 1 yellow onion, diced $0.42
  • 2 cloves garlic, minced $0.10
  • 1/2 tsp oregano $0.05
  • 1/4 tsp ground cumin $0.03
  • 1 tsp Worcestershire sauce $0.03
  • 1 can diced tomatoes, 15 oz $1.00
  • 1/2 cup chicken broth $0.08
  • 1 can chickpeas, 15 oz, drained $0.79
  • 2 cups rice $0.85
  • 3 cups water $0.00
  • 2 Tbsp salted butter $0.28
  • 1 pinch red pepper flakes $0.02

Instructions

  • Set a deep stainless steel skillet over medium-high heat and add the cooking oil. Once the oil has warmed, add the ground beef and sprinkle it with a 1/2 teaspoon salt. Once the beef has browned, remove it from the pan and set aside. Keep about 2 tablespoons of rendered fat in the pan.
  • Add the diced onion to the pan and cook until translucent, about 2 minutes. Add the minced garlic to the pan and cook until fragrant, about 1 minute.
  • Add the beef back to the pan with oregano, ground cumin, and Worcestershire sauce. Top the meat with the diced tomatoes and their juices. Stir to combine.
  • Add the chicken broth and drained chickpeas to the beef mixture. Sprinkle with 1/4 teaspoon salt and stir to combine. Cover the pan and cook until the chickpeas soften, about 20 minutes.
  • While the beef mixture cooks, add the rice to a rice cooker, alonf with the water, salted butter, and remaining 1 teaspoon of salt.
  • When the beef and tomato mixture finishes cooking, sprinkle with red pepper flakes. Divide the rice into four bowls and top with the beef mixture.

See how we calculate recipe costs here.

Overhead shot of Beef and Tomato Rice Bowl with fork in it.

How to Make Beef and Tomato Rice Bowl – Step by Step Photos

Overhead shot of ground beef browning in silver sauté pan.
Set a deep stainless steel skillet over medium-high heat and add 2 tablespoons of cooking oil. Once the oil has warmed, add the 1/2 pound of ground beef and sprinkle it with a 1/2 teaspoon salt. As the beef browns, use a wooden spoon to break up large chunks into smaller pieces. Once the beef has browned, remove it from the pan and set aside. Keep about 2 tablespoons of rendered fat in the pan.
Overhead shot of onions cooking in ground beef fat in silver sauté pan.

Add the diced onion to the pan and cook until translucent, about 2 minutes. Next, add the 2 minced cloves of garlic to the pan and cook until fragrant, about 1 minute.

Overhead shot of beef and tomatoes added to onions in silver sauté pan.

Add the beef back to the pan along with 1/2 teaspoon of oregano, 1/4 teaspoon of ground cumin, and 1 teaspoon of Worcestershire sauce. Then top the meat with one 15-ounce can of diced tomatoes and their juices. Stir to combine.

Overhead shot of garbanzo beans added to ground beef mixture in sauté pan.

Add 1/2 cup of chicken broth and one 15-ounce can of drained chickpeas to the beef mixture. Then sprinkle with 1/4 teaspoon salt and stir to combine. Cover the pan and cook until the chickpeas have softened, about 20 minutes.

Overhead shot of cooked rice in a rice maker.

While the beef mixture cooks, add 2 cups of rice to a rice cooker, along with 3 cups of water, 2 tablespoons of salted butter, and 1 teaspoon of salt. Cover and cook. If you don’t own a rice cooker, check out our blog post on How To Cook Rice.

Overhead shot of hand sprinkling red pepper flakes into finished ground beef, tomato, and garbanzo bean mixture.

When the beef and tomato mixture is finished cooking, sprinkle with a pinch of red pepper flakes, or more to taste. Then, divide the rice into four bowls and top with the beef mixture. Finally, sit back and enjoy this hearty meal you’ve made with very minimal effort!

More Easy Rice Bowls

The post Beef And Tomato Rice Bowl appeared first on Budget Bytes.

30-Minute Smashed Chickpea Taco Bowls

Welcome to another EASY, nourishing, flavorful plant-based meal (we know you love them!). This EPIC bowl combines limey, salty, spicy smashed chickpeas with fluffy quinoa, caramelized roasted veggies, and an aji verde sauce so good you’ll want to lick …

30-Minute Smashed Chickpea Taco Bowls

Welcome to another EASY, nourishing, flavorful plant-based meal (we know you love them!). This EPIC bowl combines limey, salty, spicy smashed chickpeas with fluffy quinoa, caramelized roasted veggies, and an aji verde sauce so good you’ll want to lick the blender!

Ready in just 30 minutes, this nourishing meal is our new weeknight go-to and soon to be yours, too. Let’s get cooking!

How to Make Chickpea “Taco” Bowls

These vegan taco bowls get their name thanks to the smashed chickpea taco “meat” made by mashing chickpeas with olive oil, lime juice, aji amarillo paste (or sriracha), salt, and dried herbs and spices.

30-Minute Smashed Chickpea Taco Bowls from Minimalist Baker →

Roasted Chickpea & Veggie Bowls with Green Tahini Sauce

A nourishing, flavorful bowl that comes together fast with minimal cleanup? That’s our kind of meal! These Mediterranean-inspired veggie bowls combine spicy roasted chickpeas, vibrant roasted veggies, and optional grains with an herby green tahini sauc…

Roasted Chickpea & Veggie Bowls with Green Tahini Sauce

A nourishing, flavorful bowl that comes together fast with minimal cleanup? That’s our kind of meal! These Mediterranean-inspired veggie bowls combine spicy roasted chickpeas, vibrant roasted veggies, and optional grains with an herby green tahini sauce. Prepare to fall in love!

Plant-based, gluten-free, and just 10 ingredients required. Let’s make this thing!

First up on the nourish bowl agenda: chickpeas! We toss them with olive oil to help them crisp up, cumin for smokiness, cinnamon for sweetness, and a touch of cayenne for heat.

Roasted Chickpea & Veggie Bowls with Green Tahini Sauce from Minimalist Baker →