Tomato Rice

Tomato rice is an easy yet flavorful side dish that uses only a few simple ingredients, and it’s sure to liven up any dinner plate!

The post Tomato Rice appeared first on Budget Bytes.

I love a big ol’ bowl of hot rice. Rice is filling, cozy, and CHEAP. 🙌 Plus, it’s super easy to add different flavors to rice, so it never gets boring. This easy and flavorful tomato rice uses really simple ingredients that I often have on hand, and it has the most delicious bright yet savory flavor. Plus you can use it as a base for bowl meals, or you can serve it as a side to liven up your dinner plate.

Tomato rice in a bowl with limes and green onion.

What’s in Tomato Rice?

This tomato rice is similar to what a lot of people call Spanish rice or Mexican rice, although I can’t say that my technique is authentic to either culture. It’s simply rice that has been cooked with onion, garlic, diced tomatoes, tomato paste, a couple of spices (cumin and chili powder), and a flavorful broth. So simple, yet SO good! I couldn’t stop taking forkfuls right out of the pot. 😅

What Else Can I Add?

There are a lot of ways you can modify this rice to make it your own. You can swap the vegetable broth for chicken broth for a slightly different flavor, or replace the diced tomatoes with salsa or Rotel. You can also experiment with adding some extra spices, like cayenne or smoked paprika, or even squeeze a little lime juice in with the broth before cooking. Want more vegetables? Try stirring in some frozen peas or diced bell pepper.

I like to garnish the tomato rice with some sliced green onions and lime wedges, but they are not required to make the rice taste great.

Can I Use Brown Rice?

Brown rice requires more liquid and a longer simmer time (2-3 times longer) than white rice. So while I’d need to test this with brown rice before offering exact recommendations, it is definitely possible to make this tomato rice with long grain brown rice.

How to Store the Leftovers

If you plan to use your rice for meal prep or if you want to freeze the leftovers, make sure to divide the rice into single portions before refrigerating to make sure it cools down quickly once in the refrigerator. Once completely cooled, it can be transferred to the freezer for longer storage (make sure it’s in an air-tight container).

The tomato rice can be reheated quickly in the microwave. Add a sprinkle of water or an ice cube before reheating to prevent the rice from drying out.

Close up side view of a bowl of tomato rice.

Tomato Rice

Tomato rice is an easy yet flavorful side dish that uses only a few simple ingredients, and it's sure to liven up any dinner plate!
Course Dinner, Side Dish
Cuisine Southwest
Total Cost $2.40 recipe / $0.30 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 1 cup each
Calories 186kcal
Author Beth – Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 1 yellow onion $0.37
  • 2 Tbsp cooking oil $0.08
  • 1.5 cups long grain white rice $0.56
  • 1/2 tsp chili powder $0.05
  • 1/4 tsp ground cumin $0.02
  • 1 15oz. can petite diced tomatoes $0.79
  • 1 Tbsp tomato paste $0.08
  • 2 cups vegetable broth $0.26
  • 1/2 tsp salt $0.03

Instructions

  • Mince the garlic and finely dice the onion. Add the onion, garlic, and cooking oil to a saucepot and sauté over medium heat until the onions are soft and translucent.
  • Add the rice, chili powder, and cumin to the pot. Continue to stir and cook for a couple of minutes more to toast the rice and spices.
  • Add the diced tomatoes (with juices), tomato paste, and broth to the pot. Stir to combine and dissolve and spices that are stuck to the bottom.
  • Place a lid on the pot, turn the heat up to high, and let the broth come up to a full boil. Once boiling, turn the heat down to low (or just above low) to bring the broth down to a gentle simmer.
  • Let the rice gently simmer for 20 minutes without lifting the lid or stirring. After 20 minutes, remove the pot from the heat, and let the rice rest for five minutes without lifting the lid.
  • After resting, fluff the rice with a fork to redistribute the tomatoes throughout. Serve hot!

Nutrition

Serving: 1cup | Calories: 186kcal | Carbohydrates: 34g | Protein: 4g | Fat: 4g | Sodium: 471mg | Fiber: 2g
Overhead view of a pot full of tomato rice with limes and green onion.

How to Make Tomato Rice – Step by Step Photos

Chopped onion and garlic on a cutting board.

Start by mincing two cloves of garlic and finely dicing one onion.

sautéed onion and garlic in the pot.

Add the onion and garlic to a sauce pot with 2 Tbsp cooking oil. Sauté over medium until the onions are soft and translucent.

Rice and spices added to the pot.

Add 1.5 cups long grain white rice, ½ tsp chili powder, and ¼ tsp cumin to the pot.

Rice and spices cooked in the pot.

Cook and stir the rice and spices for a couple of minutes more to slightly toast the rice and spices.

Tomatoes and broth added to the pot.

Add one 15oz. can of petite diced tomatoes (with juices), 1 Tbsp tomato paste, 2 cups vegetable broth, and ½ tsp salt to the pot. Stir to combine and dissolve any spices stuck to the bottom of the pot. I like to keep frozen tomato paste on hand in one tablespoon portions, just for recipes like this!

Tomato rice before simmering.

Place a lid on the pot, turn the heat up to high, and allow the broth to come up to a full boil. Once boiling, turn the heat down to low (or lightly above low) to bring the broth down to a gentle simmer.

Simmered rice in the pot with tomatoes on top.

Let the rice gently simmer for 20 minutes without stirring or lifting the lid. After 20 minutes, remove the pot from the heat (lid still on) and let the rice rest for 5 minutes. This is what it looks like after simmering.

Fluffed tomato rice in the pot.

Fluff the rice with a fork to redistribute the diced tomatoes, which float to the top as the rice simmers.

Lime being squeezed over the rice in a bowl.

Serve hot! I like to garnish with a little lime and green onion, but it’s not necessary! The rice tastes great on its own, too. :)

Try These Other Flavored Rice Recipes:

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Sheet Pan Portobello Fajitas

Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!

The post Sheet Pan Portobello Fajitas appeared first on Budget Bytes.

I got that craving for fajitas the other day and just had to have ’em. I decided to switch things up a bit from my usual sheet pan fajitas and use portobello caps in place of the chicken. I also added a little smoky chipotle powder to the spice mix to keep things interesting. These Sheet Pan Portobello Fajitas are a new and welcome twist on the classic. A little squeeze of lime on top and a slice or two of creamy avocado, and you have a really tasty veggie-filled dinner.

Originally posted 6/11/2016, updated 8/8/2022.

Three Portobello Fajitas on a plate.

Portobello Mushrooms on a Budget

Portobello mushrooms aren’t the cheapest item in the produce aisle, so it’s important to use some of our budget byting principles here. First, make sure you compare prices both between available grocery stores and even within the store. If your grocery store sells them both packaged together and loose, be careful to compare the per-pound price because it might be cheaper to buy them loose! 

Second, we’re going to combine the portobello mushrooms with other ingredients that are much less expensive, like onions, bell peppers, and tortillas to balance out the total price and keep the price per serving on the low side. 

Make it Spicy or Mild

The recipe, as written below, is a little smoky and spicy thanks to the chipotle powder in the fajita spice mix. If you prefer a mild fajita, skip the chipotle powder and make sure to use a chili powder blend that is mild. If you want your fajitas to be smoky but not spicy, replace the chipotle powder with smoked paprika. 

Meal Prep It!

The filling for the fajitas works great as a meal prep. Just pack up the roasted mushroom, pepper, and onion mix in a lunch container with a slice of lime and a couple of tortillas. When it’s time for lunch, remove the tortillas and lime, reheat, then fill the tortillas, squeeze your lime, and enjoy!

For the avocado, I suggest slicing a few slices off the whole avocado each day. Only the exposed surface will darken, and it only darkens slightly (it doesn’t turn completely black like mashed avocado). The darkening of the avocado does not mean it is spoiled, it just means that it has been exposed to oxygen (like a brown apple), and is still perfectly safe to eat.

What to Serve with Portobello Fajitas

Sweet Corn Salsa or Summer Sweet Corn Salad would be a wonderfully light and fresh contrast to these portobello fajitas. And if you want to dress them up a little bit more you could whip up a quick batch of Guacamole or Pico de Gallo

Roasted portobello and vegetables on a sheet pan.

Three portobello fajitas on a plate.

Sheet Pan Portobello Fajitas

Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!
Course Dinner
Cuisine Southwest
Total Cost $10.81 recipe / $2.70 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 (two fajitas each)
Calories 423kcal
Author Beth - Budget Bytes

Ingredients

FAJITA SPICE MIX

  • 1 Tbsp chili powder* $0.30
  • 1/2 tsp chipotle powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1 tsp cumin $0.10
  • 1/2 tsp garlic powder $0.05
  • 1 tsp sugar** $0.05
  • 1/2 tsp salt $0.03

FAJITAS

  • 2 portobello mushroom caps $3.99
  • 2 bell peppers (any color) $2.29
  • 2 yellow onions $0.64
  • 3 Tbsp olive oil $0.38
  • 8 small flour tortillas (6-inch) $1.00
  • 1 avocado $1.09
  • handful cilantro (optional) $0.25
  • 1 fresh lime $0.59

Instructions

  • Preheat the oven to 400ºF. In a small bowl, stir together all the ingredients for the fajita spice mix
  • Slice the portobellos, bell peppers, and onions into 1/4 inch wide strips. Place the sliced vegetables on a large sheet pan. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Use your hands to toss the vegetables until everything is well coated in oil and spices.
  • Roast the vegetables in the fully preheated oven for 40 minutes, or until the vegetables are slightly wilted and the edges have a nice brown color. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air.
  • After removing the vegetables from the oven, squeeze fresh lime juice over top. Sprinkle chopped cilantro over the vegetables. To serve the fajitas, scoop a small amount of the roasted vegetables into each tortilla and add a slice of avocado.

Notes

*The chili powder I use is a mild blend made by McCormick. It is not spicy at all and contains barely any salt. If using a different brand, make sure to adjust the salt and/or chipotle accordingly.
**The small amount of sugar in this recipe helps caramelize the vegetables and give everything that grilled or charred flavor that is characteristic of fajitas.

Nutrition

Serving: 1Serving | Calories: 423kcal | Carbohydrates: 49g | Protein: 9g | Fat: 23g | Sodium: 782mg | Fiber: 9g

side view of three portobello fajitas on a plate.

How to Make Sheet Pan Portobello Fajitas – Step by Step Photos

Fajita spices in a wooden bowl.

Begin by preheating the oven to 400ºF. In a small bowl, stir together 1 Tbsp chili powder, 1/2 tsp chipotle powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp cumin, 1 tsp sugar, and 1/2 tsp salt. 

Whole vegetables on a cutting board.

I used 8 oz. portobello caps (2-3 depending on their size), two bell peppers (any color), and two yellow onions for my fajitas.

Sliced vegetables on a baking sheet.

Slice the vegetables into strips about ¼-inch wide. I also cut the portobello strips in half, so the pieces aren’t quite so large. Place the sliced vegetables on a large sheet pan.

Spices being sprinkled over the sliced vegetables.

Drizzle 3 Tbsp olive oil over the vegetables, then sprinkle the prepared fajita seasoning over top.

Seasoned vegetables ready to roast.

Use your hands to toss the vegetables in the oil and spices until everything is evenly coated, then make sure the vegetables are spread out over the baking sheet in an even layer.

Roasted vegetables on the sheet pan.

Roast the vegetables in the preheated oven for 40 minutes, or until they are slightly wilted and have browned on the edges. Stir the vegetables halfway through the roasting time to make sure everything gets even exposure to the hot air. 

Finished fajita vegetables on the baking sheet with lime and cilantro.

After roasting, squeeze lime juice over the vegetables and top with chopped cilantro.

Three portobello fajitas on a plate.

To serve, scoop a small amount of the fajita vegetables into each small tortilla and add a slice of fresh avocado.

Overhead view of the fajita vegetables on a sheet pan.

Seriously, these Chipotle Portobello Oven Fajitas are probably one of my favorite vegan recipes!

Chipotle Portobello Oven Fajitas are an easy and flavor packed dinner perfect for summer. BudgetBytes.com

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Chipotle Peach Salsa

Use those fresh, juicy summer peaches to make this sweet and spicy Chipotle Peach Salsa! Goes great with chips, chicken, fish, and more!

The post Chipotle Peach Salsa appeared first on Budget Bytes.

Peach season is in full swing! And if there’s one thing I can’t resist, it’s a fragrant and juicy summer peach. And while peach desserts are great, peaches also go fabulously well with savory dishes. For this Chipotle Peach Salsa, the sweetness of the peaches perfectly balances the smoky heat of chipotle pepper, while lime and cilantro keep the salsa light and fresh. You’ve got to try this amazing salsa. Scoop it up with chips, spoon it over your grilled chicken or fish, or pile it onto some rice as part of a bowl meal! 

Originally published 7-30-2010, updated 8-6-2022.

Overhead view of a bowl full of chipotle peach salsa with chips.

What’s in Chipotle Peach Salsa

This fresh (not cooked) salsa is super simple. You’ve got some of the classic salsa ingredients like onion, garlic, cilantro, lime, and salt, but instead of using tomato as the base flavor, we’re using peaches. To balance the sweetness of the peach I’ve added some chipotle peppers in adobo sauce, which has a spicy and smoky flavor. Then for a little extra zing, I threw in some grated fresh ginger!

Is This Salsa Spicy?

Yes, this Chipotle Peach Salsa is spicy. You can control the level of the heat by adjusting how many chipotle peppers are added. Start with one and just stir in more until it gets to where you like it! If you prefer no heat, simply leave the chipotle peppers out and you’ll have a great classic peach salsa.

What to Serve with Peach Salsa

This salsa is so good you’ll probably find yourself stuffing chip after chip piled high with the salsa into your mouth. But if you want to serve it as part of a meal, try adding the salsa on top of grilled chicken, fish, or shrimp. Fruit also goes quite well with pork, so this salsa would be awesome on some pork chops or a pork tenderloin! It would also make a great add-on to bowl meals, like these Mango Coconut Tofu Bowls or Sweet and Spicy Chicken Bowls.

How Long Does it Last?

Fresh salsas last somewhere between 3-5 days in the refrigerator, but the longevity will depend on the freshness and ripeness of the ingredients. If your peaches are very ripe and soft, like the ones I used today, the salsa will break down a little faster. If the peaches are a little more firm, you may get more of a lifespan out of the salsa. But I love using soft peaches because they create a saucy texture in the salsa as you stir everything together!

Chipotle Peach Salsa on a chip with the bowl in the background.

Overhead view of a bowl full of peach salsa surrounded by chips, peaches, and limes.

Chipotle Peach Salsa

Use those fresh, juicy summer peaches to make this sweet and spicy Chipotle Peach Salsa! Goes great with chips, chicken, fish, and more!
Course Side Dish
Cuisine Southwest
Total Cost $3.19 recipe / $0.27 serving
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 ¼ cup each
Calories 36kcal

Ingredients

  • 2 lbs. ripe peaches 1.56
  • 1/4 red onion $0.11
  • 2 cloves garlic $0.16
  • 1 tsp grated fresh ginger $0.10
  • 2 chipotle peppers in adobo $0.20
  • 1/2 bunch cilantro $0.45
  • 1 lime $0.59
  • ½ tsp salt $0.02

Instructions

  • Dice the peaches into small pieces (peeling is not necessary). Finely dice the onion, mince the garlic, grate the ginger, mince the chipotle peppers, roughly chop the cilantro, and squeeze the juice from the lime.
  • Add the peaches, onion, garlic, and ginger to a bowl. Add one of the minced chipotle peppers, 1 Tbsp lime juice, and 1/4 tsp salt to begin with. Stir the ingredients to combine. Taste the salsa and adjust the salt, lime, or chipotle to your liking (I used 2 chipotle peppers, 2 Tbsp lime juice, and ½ tsp salt total).
  • Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 0.25cup | Calories: 36kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.2g | Sodium: 139mg | Fiber: 1g

Side view of a bowl of chipotle peach salsa.

How to Make Peach Salsa – Step By Step Photos

peach salsa ingredients from above.

For this Chipotle Peach Salsa, you’ll need 2 lbs. of fresh ripe peaches (about 8 peaches), ¼ of a red onion, 2 cloves of garlic, 1 fresh lime, about 1 tsp grated fresh ginger, ½ bunch of cilantro, and 2 chipotle peppers in adobo sauce.

Can of chipotle peppers open so you can see the peppers in the sauce.

This is what the chipotle peppers in adobo sauce look like. You can use one pepper if you just want a little heat, then add more to your liking. I added two peppers (finely chopped).

Salsa ingredients in the bowl, not mixed together.

Chop the peaches (not peeled) into small pieces. Finely dice the red onion. Mince the garlic and grate the ginger. Roughly chop the cilantro and mince the chipotle peppers. Add the peaches, onion, garlic, ginger, cilantro, and chipotle peppers to a bowl. Squeeze about 1 Tbsp lime juice over the top and add ¼ tsp salt.

Salsa stirred together in the bowl.

Stir everything together, then give it a taste. Add more lime and salt as needed. I ended up using 2 Tbsp juice and ½ tsp salt, total. If your peaches are very soft, they will form a saucy texture the more you stir the ingredients together. If your peaches are firm, you’ll have a chunkier salsa, similar to the texture of pico de gallo.

Overhead view of a bowl full of peach salsa surrounded by chips, peaches, and limes.

Enjoy that deliciously sweet and smoky peach salsa immediately or refrigerate for later!

Try These Other Salsa Recipes:

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Arroz Con Pollo (Puerto Rican Chicken and Rice)

Arroz con Pollo is a mouth-watering, budget-friendly, one-pot chicken and rice dish that’s perfect for a weeknight meal.

The post Arroz Con Pollo (Puerto Rican Chicken and Rice) appeared first on Budget Bytes.

Arroz con Pollo (Spanish for chicken and rice) is a mouth-watering, budget-friendly, one-pot dish, that only has about ten minutes of hands-on cooking time, and is ready to go in a little over a half hour. Win, win, win, win, win!! It’s a staple on many Latin American tables, though the ingredients and techniques used to make the dish vary depending on what country you’re in. This arroz con pollo recipe is the Puerto Rican version, and the one I grew up eating at my Abuela’s (grandmother’s) table.

Arroz con pollo on a white dish with a black fork in it.

What is arroz con pollo?

At its most basic, arroz con pollo is a one-pot chicken and rice dish. In the Puerto Rican version, the rice is rendered a bright yellow by annatto, the same spice that gives cheddar cheese its signature golden hue. It gets earthy herbal notes from the recaito (aka sofrito), a fragrant puree of cilantro, yellow onions, green bell peppers, and garlic. And there are delightful pops of acidity from the Spanish olives. Traditionally, pigeon peas are used, but they can be hard to find on the mainland, so frozen peas make for an easy substitute.

What cuts of chicken should I use?

You can use any cut of chicken, though you should be mindful that darker meat, like thighs and drumsticks, are more forgiving of a longer cooking time because of their higher fat content. Chicken breasts can dry out fairly quickly, so keep an eye on them. You can also keep the chicken pieces whole or on the bone. For pickier eaters, feel free to slice the chicken into bite-size pieces before cooking. If you use cuts with skin on, try removing the skin after cooking and placing it on a cookie sheet or sheet pan. Bake the skin in a 350ºF oven until crispy and then use as a garnish.

Can I substitute the rice?

If you want to substitute the white rice for brown, you’ll need to add more chicken stock. For 2 cups of brown rice use 4 cups of chicken stock. You will also need to increase the cooking time by ten to fifteen minutes. You can also use cauliflower rice, but you won’t need to cook it as long, as it will turn to mush. Decrease the amount of chicken stock to 1 cup and cook the chicken in the liquid until it has reached 160 to 165ºFs. Remove the chicken from the pan and then stir in the cauliflower rice and the peas. Cook for just a few minutes until tender, add the chicken back to the pot, and garnish.

Over head view of arroz con pollo in a red Dutch oven.

Do I have to use chicken stock?

While chicken stock is traditional, you can substitute it with veggie stock or even salted water if you prefer. If you’re trying to waste less food, you can also use bean water. For creamier results with heavy tropical vibes, use a mixture of half chicken stock and half coconut milk.

What can I serve it with?

Arroz con Pollo is a full meal, but it is traditionally served with a few slices of ripe avocado. You can make a vibrant and simple side salad as well. I also love it with a few hearty slices of garlic bread.

Does arroz con pollo freeze well??

Arroz con Pollo is perfect for meal prep and freezer meals. It will last up to three days in your refrigerator. Sprinkle it with a little water before reheating to loosen it up. If freezing, make sure that everything has cooled before portioning into a freezer-safe container. You can prevent frost from forming on your rice by filling the container to the tippy top or by placing a piece of wax paper on top of the rice, so it isn’t exposed to air.

close up side view of Arroz con Pollo in the pot.
Over head view of arroz con pollo in a red Dutch oven.

Arroz Con Pollo (Puerto Rican Chicken and Rice)

This scrumptious Puerto Rican chicken and rice dish is a weekly staple at my house. Arroz con Pollo is an easy one-pot meal, that's ready in no time and is perfect for meal prep and freezer meals.
Course Dinner, Main Course
Cuisine Latin
Total Cost $12.30 recipe / $2.46 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Calories 591kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 2 tsp adobo seasoning $0.20
  • 1.5 lbs boneless chicken thighs $6.49
  • 2 2/3 Tbsp cooking oil, divided $0.11
  • 1/4 cup sofrito $0.36
  • 1 red bell pepper, small dice, divided $0.98
  • 1/2 yellow onion, small dice $0.19
  • 3 cloves garlic, minced $0.24
  • 2 Tbsp tomato sauce $0.06
  • 1/2 cup pimiento stuffed Spanish olives $1.16
  • 2 cups rice $0.74
  • 2 1/2 cups chicken stock $1.12
  • 1/4 tsp salt $0.02
  • 1 1/2 tsp sazón seasoning $0.19
  • 1/2 cup frozen green peas $0.33
  • 1/4 cup cilantro (optional garnish) $0.11

Instructions

  • Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.
  • Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.
  • Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes. Add the garlic, tomato sauce, and olives. Sauté the mixture until it's fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.
  • Add the rice and sazón and gently mix them into all of the ingredients, so that every grain is covered in the sauce. Add chicken stock and bring to a boil. Allow mixture to boil undisturbed until the stock has evaporated and the rice is visible on the surface of the pot. There should be multiple round steam vents on the surface of the rice.
  • Place the reserved chicken thighs on top of the rice. Lower the heat to medium-low and cover the pot with a tight-fitting heavy lid. Cook for 20 to 30 minutes, until all of the stock has evaporated and rice has cooked through.
  • Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice. Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.

Nutrition

Serving: 1serving | Calories: 591kcal | Carbohydrates: 70g | Protein: 36g | Fat: 17g | Sodium: 763mg | Fiber: 3g

How to Make Arroz con Pollo – Step by Step Photos

Raw chicken marinating in a white dish.

Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and 2 teaspoons of adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.

Raw chicken browning in a Dutch oven.

Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.

Sofrito, onions, and red peppers browning in a red Dutch oven.

Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes.

Olives, tomato sauce, and other ingredients browning in a Dutch oven.

Add the garlic, tomato sauce, and olives.

Spatula cutting through ingredients in a red Dutch oven.

Sauté the mixture until it’s fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.

Adding sazon to ingredients in a Dutch oven.

Add the rice and sazón and gently mix it into all of the ingredients, so that every grain is covered in the sauce.

Adding chicken stock to ingredients in a red Dutch oven.

Add chicken stock and bring to a boil.

Rice in a red Dutch oven that has had chicken stock cooked out of it.

Allow mixture to boil without a lid, undisturbed, until the stock has evaporated and the rice is visible on the surface of the pot. There should be multiple round steam vents on the surface of the rice.

Rice topped with chicken in a red Dutch oven.

Place the reserved chicken thighs on top of the rice. Lower the heat to medium-low and cover the pot with a tight-fitting heavy lid. Cook for 20 to 30 minutes, until all of the stock has evaporated and rice has cooked through.

Green peas being stirred into rice in a red Dutch oven.

Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice.

Finished arroz con pollo in a red Dutch oven.

Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.

Arroz con Pollo on a plate with a fork.

Try These Other One Pot Chicken Recipes:

The post Arroz Con Pollo (Puerto Rican Chicken and Rice) appeared first on Budget Bytes.

How To Make Sofrito

Sofrito is the aromatic flavor base of many Caribbean dishes. It’s budget-friendly, easy to make, and pure magic in almost any savory recipe.

The post How To Make Sofrito appeared first on Budget Bytes.

Sofrito is the heart and soul of Caribbean cuisine and the knock-out flavor base of many of its dishes. It’s budget-friendly, easy to make, and pure magic in almost any savory recipe. If you want to kick up your cooking prowess a hundred notches with just one technique, THIS IS IT.

Overhead shot of green sofrito in a white bowl with a wooden spoon in it.

What is sofrito?

Sofrito originated in Spain, and the word refers to a technique where you fry aromatics to release flavor compounds. The sauce took on different forms as the Spanish colonized the Caribbean, and islanders recreated sofrito with available ingredients. In Puerto Rico, where I was born and raised, sofrito is called recaito, after recao, an herb that grows wild throughout the island and gives the puree its distinctive bright green color.

How do you make sofrito?

In its most basic form, sofrito is a mix of aromatics like peppers, onions, garlic, and herbs. Think of it like the Latin version of a mirepoix or the holy trinity. Except making it is as simple as busting out your blender or food processor. Of course, if you don’t have these kitchen tools, you’ll have to rely on old-fashioned elbow grease and mince the ingredients. Either way, the results will always be fantastic.

What’s in Sofrito?

The ingredient list for sofrito changes depending on the region. In Spain, the sauce includes tomatoes; in the Dominican Republic, it contains vinegar; in Puerto Rico, neither of those ingredients made the cut. Traditionally, Boricuas (i.e., Puerto Ricans) make sofrito with a sweet pepper known as ají dulce, garlic, onion, and, as I mentioned earlier, recao. This pungent herb is a distant relative of cilantro and is also known as Chinese parsley or sawtooth coriander. You can usually find ají dulce and recao at an Asian or Latino supermarket. When I can’t find these traditional ingredients, I sub them with green bell pepper and cilantro.

No matter what the ingredients, sofrito is usually the first thing to hit the pan, where it is lightly fried until your kitchen smells like heaven. (Am I the only one that thinks heaven will smell like something amazing’s cooking?) No matter your religious musings, I’ve seen many islanders get choked up at the first whiff of sofrito. TRUST ME. This sauce is powerful stuff.

How do you store sofrito?

A little sofrito goes a long way, so you’ll always have leftovers when you make a batch. Store it in an airtight container in your fridge for up to a month. Or do like every abuela (Spanish for grandma) does on the island: freeze any leftovers in an ice cube tray. Then transfer the cubes to a freezer-safe container, where they will stay fresh for up to three months.

How is Sofrito Used?

Honestly, many savory recipes would benefit from a few tablespoons of sofrito. Of course, it’s imperative that you use it in Caribbean dishes, like my recipe for Arroz con Pollo (Puerto Rican chicken and rice). But you should also try it in your favorite stews, soups, beans, and sauces. For example, a few tablespoons would be spectacular in this easy chili, this hearty vegetable barley soup, or this dreamy Spanish chickpeas and rice.

Side view of sofrito in a white bowl with a wood spoon in it and a black and white linen napkin next to it.
Close up of sofrito on a wooden spoon with the bowl in the background.

Puerto Rican Sofrito

Sofrito is the aromatic flavor base of many Caribbean dishes. It's budget-friendly, easy to make, and pure magic in almost any savory recipe.
Cuisine Latin
Total Cost $2.53 recipe / $0.36 serving
Prep Time 5 minutes
Servings 7 ¼ cup each
Calories 14kcal
Author Monti – Budget Bytes

Ingredients

  • 1 yellow onion $0.37
  • 1 green bell pepper $0.79
  • 1 bunch fresh cilantro $0.89
  • 6 cloves garlic $0.48

Instructions

  • Peel the onion and deseed bell pepper, then quarter them. Rinse the cilantro and chop the bunch roughly.
  • Add the onion, bell pepper, cilantro, and garlic to the bowl of a food processor. Pulse until a smooth, thick puree forms.
  • Use the sofrito in a recipe immediately, store in an air-tight container for up to a month in the fridge, or portion into ice cube trays and store in the freezer for up to three months.

Nutrition

Serving: 0.25cup | Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Sodium: 2mg | Fiber: 1g
Close up of sofrito on a wooden spoon with the bowl in the background.

How to Make Puerto Rican Sofrito- Step by Step Photos

Overhead shot of cilantro, green bell pepper, yellow onion, and garlic in a food processor.

Prep and quarter the onion and bell pepper. Rinse and chop the cilantro. Add the onion, bell pepper, cilantro, and garlic to the bowl of a food processor or blender.

Overhead shot of blended sofrito in the bowl of a food processor.

Pulse until the ingredients transform into a smooth, thick puree. If the blades get stuck cutting through the ingredients, add a little olive oil to move things along.

Sofrito being portioned into an ice cube tray.

You can use the sofrito immediately, store in an air-tight container in the fridge for up to a month, or portion into an ice cube tray and freeze. Place the cubes into a freezer-safe container and store for up to three months.

Overhead view of a bowl of sofrito with a wooden spoon.

The post How To Make Sofrito appeared first on Budget Bytes.

Menemen (Turkish Scrambled Eggs with Tomatoes)

Menemen, or Turkish scrambled eggs, is an easy, healthy, and customizable dish that can be ready in less than 30 minutes! BudgetBytes.com

The post Menemen (Turkish Scrambled Eggs with Tomatoes) appeared first on Budget Bytes.

Ready to up your breakfast game? Try this traditional Turkish scrambled eggs recipe, also known as Menemen. This one-pan vegetarian egg dish is healthy, filling, easily customizable, and ready in less than 30 minutes from start to finish.

Overhead view of a skillet full of menemen with a wooden spoon.

What Is Menemen?

Menemen is a traditional Turkish breakfast recipe made by cooking eggs with onions, peppers, and tomatoes with a subtle hint of spice. It gets its name from a Turkish town called Menemen, located in Izmir. 

What to Serve with Menemen?

Menemen is traditionally served in the skillet that it is cooked in while it is still hot and bubbly. It is usually served with crusty bread on the side, which is then dipped into the soft scrambled eggs and vegetables for a satisfying bite.

With that being said, if you want to serve it as Turks do then I would recommend a few must-haves on the side:

  • Cheese & olives: You can’t talk about Turkish breakfast and not include cheese and olives. In terms of cheese, you can use feta cheese, fresh mozzarella cheese, or even cheddar cheese. And for olives, serve it with Kalamata olives, green olives, or a mixture of the two with a drizzle of olive oil and a sprinkle of dried oregano.
  • Simit: A breakfast staple in Turkey, simit is a sesame-crusted circular bread similar to an American bagel but crustier on the outside and softer on the inside. It pairs wonderfully with menemen and can also be enjoyed with cheese and olives. 
  • Turkish Borek: Borek is made by layering phyllo dough with a filling usually made with cheese and sauteed vegetables. One of the most popular fillings is spinach and feta, which would pair perfectly with this hearty scrambled egg dish.

Ingredient Variations & Substitutions:

The best part of this Turkish soft scramble recipe is that you can easily change it up with whatever you have on hand. Here are a few ideas:

  • Make it without onions: There is an ongoing debate amongst the diehard menemen fans about making it with or without onions. The good news is that it can be made with or without it. Simply omit using onions and sautee peppers and spices by themselves instead. 
  • Peppers: The traditional menemen recipe uses fresh green Turkish peppers, aka sivribiber, which could be hard to find. In my version here I used bell peppers, but feel free to use whatever pepper you have on hand. Seeded and chopped jalapeno, Anaheim peppers, and even Hungarian wax peppers would all work.
  • Tomatoes: I used a canned tomato to make it easy and convenient. However, during the summer months, when they are in season, I prefer using two or three medium-size fresh tomatoes instead.
  • Cheese: Crumbled feta cheese is a very popular topping but you can also add shredded mozzarella cheese on top at the last minute and let it melt on top before serving.

What else can I add?

You can follow the recipe as written or take it up a notch with a few additions to it.

  • Lamb or Italian Sausage: If you are a meat-eater, you can sautee ½ lbs of sausage at the same time as you sautee onions and peppers.
  • Spices: Sprinkle it with Aleppo pepper, Urfa chili pepper, or red pepper flakes if you don’t mind a little bit of heat.
A hand dipping bread into a pan of menemen.
A skillet full of menemen with dishes and bread on the side.

Menemen

Menemen, or Turkish scrambled eggs, is an easy, healthy, and customizable dish that can be ready in less than 30 minutes!
Course Breakfast, Brunch
Cuisine Turkish
Total Cost $5.36 recipe / $1.34 serving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 255kcal
Author Aysegul Sanford

Ingredients

  • 2 Tbsp olive oil $0.25
  • 1 yellow onion $0.37
  • 1 bell pepper (any color) $0.98
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp crushed red pepper (or Aleppo pepper) $0.03
  • 1 15oz. can diced tomatoes $0.79
  • 1 tsp salt $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 4 large eggs, lightly beaten $0.78
  • 1/4 cup chopped parsley $0.40
  • 1 cup crumbled feta (optional) $1.64

Instructions

  • Heat olive oil in a 10-inch skillet over medium heat. Add in onion, pepper, dried oregano, and red pepper flakes. Cook, stirring frequently until vegetables are softened for about 7-8 minutes.
  • Stir in the tomatoes, salt, and pepper. Sautee for 2-3 minutes or until tomatoes are heated through.
  • Gently pour the lightly beaten eggs into the skillet and cook, stirring frequently, until eggs are just barely set yet still soft, about 2-3 minutes.
  • Immediately sprinkle it with chopped parsley and crumbled feta cheese, if using. Serve with crusty bread on the side.

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 7g | Protein: 12g | Fat: 20g | Sodium: 1086mg | Fiber: 1g
A skillet full of menemen with dishes and bread on the side.

How to Make Menemen – Step by Step Photos

Diced onion and bell pepper on a cutting board.

Begin by dicing one bell pepper (any color) and one small onion.

Onion, bell pepper, and spices in a skillet.

Heat 2 Tbsp of olive oil in a skillet over medium heat. Once hot, add the diced onion and bell pepper, along with ½ tsp dried oregano and ¼ tsp red pepper flakes or Aleppo pepper. Sauté until the vegetables have softened.

Diced tomatoes being added to the skillet from a bowl.

Add one 15oz. can of diced tomatoes (with the juices), 1 tsp salt, and ¼ tsp black pepper. Stir to combine.

Sautéed vegetables in the skillet.

Continue to sauté for about 2-3 minutes more, or until everything is heated through well.

Beated eggs being poured into the skillet.

Lightly beat four large eggs, then pour them into the skillet.

Eggs and vegetables being scrambled in the skillet.

Cook the eggs, stirring frequently, until they are just barely set yet still soft (about 2-3 minutes).

Parsley being sprinkled onto scrambled eggs.

Sprinkle chopped fresh parsley over the eggs.

Feta being sprinkled over the eggs.

Top with crumbled feta and more black pepper, if desired.

bread being dipped into a pan of menemen.

Serve with crusty bread for dipping!

The post Menemen (Turkish Scrambled Eggs with Tomatoes) appeared first on Budget Bytes.

Summer Vegetables in Red Sauce

Colorful summer vegetables simmered in a red sauce and spooned over warm polenta make a hearty and inexpensive summer meal.

The post Summer Vegetables in Red Sauce appeared first on Budget Bytes.

One of my favorite things about summer is all of the colorful vegetables. I pack my plate with as many vegetables as I can this time of year because I know that six months from now they won’t be nearly as delicious or inexpensive. Simmering a medley of vegetables in a simple jar of pasta sauce makes a really quick, filling, and inexpensive meal that you can spoon over a bowl of polenta, a plate of pasta, or even a hearty piece of toast. Simple and delicious!

Close up overhead view of vegetables in red sauce over polenta with a fork.

What Vegetables to Use

Whenever I make a recipe with multiple vegetables, I always try to make sure to get a variety of colors. So today I used eggplant (dark/purple), zucchini (green), red bell pepper (red), and yellow onion (white). But here are some other vegetables that would also work well in this recipe:

  • Carrots
  • Yellow squash
  • Green bell pepper
  • Spinach or kale
  • Mushrooms
  • Asparagus

Red Sauce Options

To keep this recipe extra simple, I just used a jar of store-bought pasta sauce, but just about any red pasta sauce will work here. If you prefer to make your own instead of buying pre-made sauce, you can try my quick weeknight pasta sauce, or a deeper slow cooker pasta sauce.

What to Serve with Vegetables in Red Sauce

I whipped up a quick Parmesan polenta to serve as the base for these vegetables and sauce, but they would be equally good over pasta, mashed potatoes, or even a sturdy piece of toast.

Overhead view of vegetables in red sauce in the pot.
Close up overhead view of cornmeal and vegetables in red sauce in a bowl with a fork on the side.

Summer Vegetables in Red Sauce

Colorful summer vegetables simmered in a red sauce and spooned over warm polenta make a hearty and inexpensive summer meal.
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $8.15 recipe / $1.36 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 1 cup vegetables each
Calories 263kcal
Author Beth – Budget Bytes

Equipment

Ingredients

Vegetables in Red Sauce

  • 1 yellow onion $0.32
  • 4 cloves garlic $0.32
  • 2 Tbsp olive oil $0.32
  • 1 eggplant $1.49
  • 1 tsp Italian seasoning $0.10
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.03
  • 1 red bell pepper $1.50
  • 1 zucchini $1.47
  • 1 24oz. jar pasta sauce $1.50
  • 2 Tbsp chopped fresh parsley (optional garnish) $0.10

Parmesan Cornmeal (optional)

  • 5 cups water $0.00
  • 1 tsp salt $0.05
  • 1 cup yellow cornmeal $0.40
  • 2 Tbsp butter $0.22
  • 1/4 cup grated Parmesan $0.36

Instructions

  • Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large pot. Sauté over medium heat until the onions have softened.
  • While the onion and garlic are cooking, dice the eggplant into ½-inch pieces. Add the eggplant to the pot with the Italian seasoning, salt, and pepper, and continue to sauté over medium heat.
  • Dice the red bell pepper. Once the eggplant has softened, add the diced bell pepper to the pot and continue to sauté.
  • Slice the zucchini into ¼-inch thick quarter-rounds, then add them to the pot. Continue to sauté just a couple minutes more, or until the zucchini just begin to soften.
  • Add the red sauce and 1/4 cup water to the pot and stir to combine. Let the vegetables simmer in the sauce for 5-10 minutes, or until they reach your desired level of tenderness.
  • While the vegetables are simmering, bring a separate pot of water to a boil.
  • Once boiling, stir in the salt, then pour in the cornmeal while whisking. Continue to cook and whisk until the cornmeal thickens (this should happen quickly).
  • Once the cornmeal has thickened, stir in the butter until melted, then add the grated Parmesan. Stir to combine, then taste and adjust the seasoning to your liking.
  • To serve, spoon ⅔ cup cornmeal into a bowl then top with one cup of the vegetables and red sauce. Garnish with chopped parsley if desired.

Notes

Other serving options include serving the vegetables and sauce over pasta, a hearty piece of toast, or even a baked potato!

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Sodium: 1143mg | Fiber: 8g
A bowl of summer vegetables in red sauce over polenta with a fork in the center.

How to Make Summer Vegetables in Red Sauce – Step by Step Photos

Garlic Onion and Oil in the pot.

Dice one yellow onion and mince four cloves of garlic. Add the onion and garlic to a large pot along with 2 Tbsp olive oil. Sauté over medium heat until the onions have softened.

Diced eggplant added to the pot.

While the onion and garlic are cooking, dice an eggplant into ½-inch pieces. Add them to the pot with 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tsp Italian seasoning, and continue to sauté until the eggplant have softened.

Diced bell pepper added to the pot.

Dice one red bell pepper, add it to the pot, and continue to sauté.

Chopped zucchini added to the pot.

Slice one zucchini into 1/4-inch thick quarter-rounds. Add the zucchini to the pot and sauté just until the zucchini begins to soften.

pasta sauce being poured into the pot.

Add one 24oz. jar (3 cups) red sauce and 1/4 cup water to the pot and stir to combine.

Simmered vegetables in red sauce in the pot.

Let the vegetables simmer in the red sauce for about 10 more minutes. Taste and season with salt to taste.

Cornmeal being poured into a pot of boiling water with a whisk.

If you’d like to serve the vegetables over polenta, bring 5 cups of water up to a boil. Once boiling, stir in one teaspoon salt, then add one cup of cornmeal while whisking. Continue to cook and whisk until it thickens (this only takes a minute or two).

Butter added to cooked cornmeal.

Stir two tablespoons of butter into the thickened cornmeal.

Grated Parmesan being sprinkled over the cornmeal.

Finally, Stir in ¼ cup grated Parmesan. Taste the cornmeal and adjust the seasonings to your liking.

Close up overhead view of cornmeal and vegetables in red sauce in a bowl with a fork on the side.

Add about ⅔ cup of the cornmeal to a bowl and top with 1 cup of the vegetables in red sauce. Top with a little more Parmesan and some chopped fresh parsley. Enjoy!

The post Summer Vegetables in Red Sauce appeared first on Budget Bytes.

Turkey Burgers

Burger nights are the best nights, according to my boys. They LOVE a good burger. They love our ultimate burger, but these Turkey Burgers are another favorite. They request them often, especially with fries on the side. If you aren’t that excited…

Burger nights are the best nights, according to my boys. They LOVE a good burger. They love our ultimate burger, but these Turkey Burgers are another favorite. They request them often, especially with fries on the side. If you aren’t that excited about turkey burgers, I get it. It’s true that some turkey burgers are…

Sloppy Joes

Ground beef in a tangy sauce piled onto a soft bun, homemade Sloppy Joes are an easy, classic American weeknight dinner.

The post Sloppy Joes appeared first on Budget Bytes.

Sloppy Joes were a mainstay weeknight dinner in our house when I was growing up in the 80s, but we always made it with a canned sauce (Manwich, or the generic equivalent). Once I started cooking for myself, I realized how easy it was to quickly whip up sauces like that from ingredients I already had in my pantry, and I never looked back. These Homemade Sloppy Joes are quick, easy, full of flavor, AND freezer friendly. 🙌 Plus, I’ve got some tips for you below to make them even more budget-friendly, since the price of ground beef isn’t getting lower anytime soon.

Side view of a sloppy joe on a plate with potato chips.

What is Sloppy Joe Sauce?

Sloppy Joes are a loose meat sandwich made with ground beef, peppers, and onions in a special red sauce, and the sauce is totally what makes a sloppy joe sandwich. It’s a savory, tangy, and slightly sweet tomato-based sauce. While some recipes simply use heavily seasoned ketchup for the sauce, our recipe is a bit more rich in flavor with tomato sauce, tomato paste, Worcestershire, vinegar, sugar, Dijon, and chili powder.

How to Serve Sloppy Joes

Sloppy Joes are traditionally served on a hamburger bun, sometimes with cheese, sometimes without. But you can totally get creative. Pile it into a tortilla and turn it into a sloppy joe taco, spoon it over a baked potato, eat it as a bowl meal over rice, or go for the ultimate budget option and just eat it on white bread (if you know, you know).

And don’t forget some chips or steak fries to serve on the side! …Or maybe some roasted broccoli. ;)

Budget Options

Ground beef is pretty expensive these days, so there are a few things you can do to make your sloppy joes a little lighter on the wallet. Here are some ideas:

  • Buy your ground beef in bulk, then divide and freeze the other portions (or make a double-batch of sloppy joes and freeze half).
  • Replace half of the ground beef with lentils or black beans.
  • Shred and sauté any extra vegetables you have before browning the beef to help bulk up and extend the ground beef.
  • Don’t forget to freeze your leftover tomato paste for the next time you make sloppy joes (or any other recipe that uses tomato paste)!
Sloppy joe meat in a skillet.
A sloppy joe on a plate with potato chips.

Sloppy Joes

Ground beef in a tangy sauce piled onto a soft bun, homemade Sloppy Joes are an easy, classic American weeknight dinner.
Course Dinner, Lunch
Cuisine American
Total Cost $10.20 recipe / $2.04 each
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 ¾ cup meat sauce each
Calories 440kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 1 green bell pepper $0.79
  • 2 cloves garlic $0.16
  • 1 Tbsp olive oil $0.16
  • 1 lb. ground beef* $5.49
  • 1 15oz. can tomato sauce $0.79
  • 3 Tbsp tomato paste $0.21
  • 2 Tbsp apple cider vinegar $0.12
  • 2 Tbsp brown sugar $0.08
  • 1 tsp Dijon mustard $0.06
  • 1 tsp chili powder $0.10
  • 1 tsp Worcestershire sauce $0.02
  • 3/4 tsp salt $0.03
  • 5 hamburger buns $1.87

Instructions

  • Finely dice the onion and bell pepper, and mince the garlic.
  • Add the olive oil and beef to a skillet and cook over medium heat until the beef is cooked through. Drain off any excess fat.
  • Add the onion, garlic, and bell pepper to the skillet with the beef. Continue to sauté until the onions are soft and translucent.
  • Finally, add the tomato sauce, tomato paste, vinegar, brown sugar Dijon, chili powder, Worcestershire sauce,and salt to the skillet. Stir to combine.
  • Allow the meat and sauce to simmer over medium-low for about 5 minutes.
  • Serve over toasted buns.

Notes

*You can use any fat percentage ground beef. If using a higher fat content beef, like 80/20, you’ll want to drain the excess fat after browning. 

Nutrition

Serving: 1sandwich | Calories: 440kcal | Carbohydrates: 36g | Protein: 22g | Fat: 23g | Sodium: 1138mg | Fiber: 3g
An open-faced sloppy joe on a plate with potato chips.

How to Make Sloppy Joes – Step by Step Photos

Chopped vegetables on a cutting board.

Chop the vegetables first, so they’re ready to go. Finely dice one yellow onion and one green bell pepper, and mince 2 cloves of garlic.

Browned ground beef in a skillet.

Add 1 Tbsp olive oil and 1 lb. ground beef to a large skillet. Cook over medium heat until the ground beef has browned. If you’re using a higher fat content ground beef, you’ll want to drain off the excess fat after it has browned.

Vegetables added to ground beef in the skillet.

Add the onion, bell pepper, and garlic to the skillet and continue to sauté until the vegetables have softened.

Sauce ingredients added to the ground beef.

Finally, add the ingredients for the sauce: one 15oz. can tomato sauce, 3 Tbsp tomato paste, 2 Tbsp apple cider vinegar, 2 Tbsp brown sugar, 1 tsp Dijon mustard, 1 tsp chili powder, 1 tsp Worcestershire sauce, and ¾ tsp salt.

Finished sloppy joes mix in the skillet.

Stir everything to combine and heat through. Let the meat and sauce simmer over medium-low for 5-10 minutes, or until it has thickened to your liking.

Sloppy joe meat being spooned onto a toasted bun.

Toast your buns in a skillet or in the oven, then pile the saucy meat mixture on top.

Open-faced sloppy joe on a plate with potato chips.

Enjoy your sloppy joes with some chips and plenty of napkins because they’re as messy as they are delicious!

The post Sloppy Joes appeared first on Budget Bytes.

Beef Enchiladas

This Tex-Mex-inspired beef enchilada recipe is richly seasoned, easy to make, and always such a crowd fave! One of my longtime favorite recipes to whip up for a big dinner party, wrap up in a casserole dish to bring to friends, or bake up on a regular old weeknight here with just the three of […]

This Tex-Mex-inspired beef enchilada recipe is richly seasoned, easy to make, and always such a crowd fave!

Beef Enchiladas

One of my longtime favorite recipes to whip up for a big dinner party, wrap up in a casserole dish to bring to friends, or bake up on a regular old weeknight here with just the three of us — say hello to my favorite beef enchiladas! ♡

These delicious Tex-Mex-inspired enchiladas are loaded up with with tender ground beef (or we often make ours nowadays with plant-based meat), green chiles, onion, garlic, beans, cheese, your choice of tortillas, and my favorite red enchilada sauce. And when baked to warm and melty perfection, then served up with a few slices of avocado and perhaps a sprinkling of fresh cilantro and crumbled cotija, I can tell you — after a decade plus of serving these enchiladas to loved ones — that they are always, always such a hit.

They’re perfect for prepping ahead of time, making this recipe a great option for easy entertaining or popping in the oven after a long day of work. And they can also easily be made gluten-free with corn tortillas and my homemade sauce, if you’d like.

I’ve made this beef enchiladas recipe more times than I can count and know we’ll certainly be enjoying it in our house for many years to come. So if you have yet to give it a try, it’s time!

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