Curry Roasted Vegetable Bowls

These curry roasted vegetable bowls are colorful, full of vibrant flavors, and the leftovers pack up well for your weekly meal prep!

The post Curry Roasted Vegetable Bowls appeared first on Budget Bytes.

My absolute favorite meal “formula” is roasted vegetables (with or without meat) over a bowl of grains, with a delicious drizzle of sauce. I come back to this type of meal over and over again because the formula is easy to prepare, meal preps well, and there are endless flavor possibilities. This week’s version was Curry Roasted Vegetable Bowls with a Lemon Tahini Dressing drizzle. It’s simple, colorful, flavorful, filling, and will leave you looking forward to the leftovers. :)

Overhead view of curry roasted vegetable bowls with a dish of dressing on the side

What is Curry Powder?

Since curry powder is responsible for all of the seasoning in the bowls, let’s take a minute to chat about it. If you’ve never had curry powder, it’s a warm blend of spices that are pre-ground and blended to mimic the fresh spices used in Indian cuisine. This blend usually includes cumin, turmeric, coriander, and other spices. Every curry powder blend is unique, so you may need to experiment with different brands or recipes to find one that suits your palate. If you’d like to try making your own curry powder, try this recipe for homemade curry powder from Spice it Upp.

Add More to Your Curry Roasted Vegetable Bowls

I kept my curry roasted vegetable bowls simple because I like simplicity, but you can add more to make them a little more fancy, if you’d like. I think a light sprinkle of raisins would add an incredible pop of sweetness to contrast the savory curry powder and tahini dressing.

Slivered almonds would offer an amazing crunch to these bowls without competing with the already strong flavors.

If you want to add some meat, rotisserie chicken would be great, as would some Yogurt Marinated Chicken.

Swap Out the Vegetables or Grains

This recipe is super flexible. You can swap out the vegetables for anything you like. Try broccoli, sweet potatoes, asparagus, sweet bell peppers, Brussels sprouts, or whatever vegetable you like.

The same goes for the “bed” for these bowls. If you don’t like brown rice you can swap it out with white rice, couscous, quinoa, your favorite grain, or even salad greens.

How Long Do The Leftovers Last?

Simple bowl meals like this hold up in the refrigerator for about four days, with the dressing kept on the side. Your mileage may vary depending on the freshness of your ingredients and the conditions within your fridge. I’ll link my favorite meal prep containers for meals like this in the recipe below.

Side view of a fork lifting a bite out of the curry roasted vegetable bowls
Overview of curry roasted vegetable bowls with lemon tahini dressing on the side

Curry Roasted Vegetable Bowls

These curry roasted vegetable bowls are colorful, full of vibrant flavors, and the leftovers pack up well for your weekly meal prep!
Total Cost $6.10 recipe / $1.53 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 480.38kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup long grain brown rice (uncooked) $0.40
  • 1 head cauliflower $2.29
  • 3 carrots $0.24
  • 1 red onion $0.37
  • 1 cup frozen peas $0.60
  • 2 Tbsp olive oil $0.32
  • 2 Tbsp curry powder $0.30
  • 1/2 tsp salt $0.02

Lemon Tahini Dressing

  • 1/3 cup tahini $1.13
  • 1/3 cup water $0.00
  • 1/4 cup lemon juice $0.18
  • 2 cloves garlic, minced $0.16
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp cayenne $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Begin the rice first because it takes the longest to cook. Combine the uncooked rice in a pot with 2 cups water. Place a lid on top, turn the heat onto high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.
  • Once the rice is started, move on to the curry roasted vegetables. Preheat the oven to 400ºF. Chop the cauliflower into bite-sized florets. Peel and slice the carrots. Slice the red onion into ¼-inch wide slices.
  • Place the cauliflower, carrots, and red onion on a parchment lined baking sheet. Drizzle the olive oil over top, then add the curry powder and salt. Toss the vegetables until everything is evenly coated in oil and spices. Spread the vegetables out over the baking sheet in a single layer.
  • Transfer the seasoned vegetables to the oven and roast for 20 minutes. After 20 minutes give them a good stir, then roast for another 15 minutes. Next, add the frozen peas and toss together with the roasted vegetables, then return the baking sheet to the oven for the an additional 5 minutes. Taste the vegetables and add additional salt, if needed.
  • While the rice is simmering and the vegetables are roasting, make the lemon tahini dressing. Place the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender then blend until smooth. Set the dressing aside.
  • When the rice has finished cooking, fluff with a fork. Place about ¾ cup rice into each bowl or meal prep container. Top with ¼ of the roasted vegetables. Drizzle with a few tablespoons of dressing just before serving.

Nutrition

Serving: 1serving | Calories: 480.38kcal | Carbohydrates: 66.68g | Protein: 14.18g | Fat: 20.38g | Sodium: 579.93mg | Fiber: 12.85g

How to Make Curry Roasted Vegetable Bowls – Step by Step Photos

Cooked rice being fluffed with a fork in a saucepot

Start the brown rice first, since it takes the longest to cook. Add 1 cup brown rice to a sauce pot with 2 cups water. Place a lid on top and turn the heat onto high. Bring the water up to a full boil, then reduce the heat to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let the rice rest with the lid on for five more minutes.

Chopped vegetables on a baking sheet

While the rice is cooking, start on the roasted vegetables. Preheat the oven to 400ºF. Chop one head of cauliflower into bite-sized florets. Peel and slice three carrots. Slice one red onion into ¼-inch wide slices. Place all of the vegetables onto a parchment lined baking sheet.

Olive oil and curry powder added to the chopped vegetables

Add 2 Tbsp olive oil, 2 Tbsp curry powder, and ½ tsp salt to the prepared vegetables. Toss the vegetables until they are evenly coated in oil and spices.

Seasoned unroasted vegetables

Transfer the prepared vegetables to the preheated 400ºF oven. Roast for 20 minutes then give them a good stir. Return the stirred vegetables to the oven and roast for another 15 minutes.

Frozen peas added to the roasted vegetables

After roasting for 35 minutes total, add 1 cup frozen peas (no need to thaw). Toss them together with the roasted vegetables and return them to the oven for an additional 5 minutes.

lemon juice being poured into a blender containing the rest of the dressing ingredients

While the vegetables are in the oven, prepare the lemon tahini dressing. Combine ⅓ cup tahini, ⅓ cup water, ¼ cup lemon juice, 2 cloves of minced garlic, ½ tsp ground cumin, ¼ tsp cayenne, and ¼ tsp salt in a blender.

Blended lemon tahini dressing in the blender

Blend the ingredients until smooth, then set the dressing aside.

Finished roasted vegetables on the baking sheet

Give the final roasted vegetables a taste and adjust the salt, if needed.

Overview of curry roasted vegetable bowls with lemon tahini dressing on the side

To build your curry roasted vegetable bowls, add about ¾ cup brown rice to each bowl or container then top with ¼ of the roasted vegetable mix. Drizzle with the lemon tahini dressing just before serving!

The post Curry Roasted Vegetable Bowls appeared first on Budget Bytes.

Kale and White Bean Power Bowls

These kale and white bean power bowls are full of flavor, texture, protein, fiber, and other nutrients. Perfect for meal prep!

The post Kale and White Bean Power Bowls appeared first on Budget Bytes.

If you’ve been around Budget Bytes a while, then you already know how much I love bowl meals (we even have a whole category for them). So when several people asked me to replicate the Healthy Choice brand frozen Power Bowls, I needed to go see what all the fuss was about. I bought a few, and I have to say, they’re pretty good! …but expensive. So I knew I could do better. Here is my first riff off of the freezer aisle power bowls: Kale and White Bean Power Bowls. Pretty easy, VERY filling, and about half the price!

Overhead view of a kale and white bean power bowl with a fork in the side

My Modifications

This particular bowl is inspired by the White Bean & Feta Salad by Healthy Choice. Since that one had some of my fav ingredients, I knew it was a great place to start. The bowl was nice and filling, but overall it was a touch too sweet for my taste. So here’s what I subbed:

  • Sun dried tomatoes instead of dried cranberries to reduce the sweetness.
  • A homemade vinaigrette that is more tangy than their sweet vinaigrette.
  • Walnuts instead of pepitas. Walnuts just seemed like a better fit for this flavor profile.
  • Brown rice instead of mixed grains (theirs has brown rice, red rice, quinoa, and barley). Using one grain was just more convenient.

P.S. My bowls cost about $1.50 each and the store bought version retails at my local grocery store for $3.99 each ($3.50 on sale when I bought them). WIN.

Make it Your Own

One of my favorite things about bowl meals is that they are endlessly customizable. If you don’t like some of the ingredients I used, you can just swap them out! Here are some options:

  • Spinach instead of kale
  • Quinoa or cauliflower rice in place of brown rice
  • Chickpeas or kidney beans in place of cannellini beans
  • Store bought Greek or Italian dressing in place of the homemade vinaigrette

How to Store Kale and White Bean Power Bowls

This recipe is made for meal prepping. You can keep these bowls refrigerated for about 4 days, or you can freeze them for a couple of months. I suggest using a microwave to reheat the bowls (if frozen, use the defrost setting first, then full power to heat through).

three glass meal prep containers filled with kale and white bean power bowls
Overhead view of a Kale and White Bean Power Bowl with a fork in the side

Kale and White Bean Power Bowls

These kale and white bean power bowls are full of flavor, texture, protein, fiber, and other nutrients. Perfect for meal prep! 
Total Cost $5.81 recipe / $1.45 serving
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4
Calories 550.05kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup long grain brown rice $0.40

Vinaigrette

  • 1/4 cup olive oil $0.52
  • 3 Tbsp red wine vinegar $0.30
  • 1/2 Tbsp Dijon mustard $0.05
  • 1/2 Tbsp Italian seasoning $0.15
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Sautéed Kale

  • 1/2 lb. chopped fresh kale (6 cups) $1.15
  • 1/2 Tbsp cooking oil $0.02
  • 1 clove garlic, minced $0.08
  • 1/8 tsp salt $0.02

Bowl Toppings

  • 1 15oz. can cannellini beans $0.07
  • 1/4 cup sun dried tomatoes $0.83
  • 1/4 cup chopped walnuts $0.03
  • 2 oz. feta $1.14

Instructions

  • Begin cooking the rice first. The remaining bowl ingredients can be prepared while the rice is cooking. Add the rice and 2 cups water to a saucepot. Place a lid on top and bring the water up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 40 minutes. After 40 minutes, turn the heat off and let the rice sit with the lid in place for an additional 5 minutes. Fluff just before serving.
  • While the rice is cooking, make the vinaigrette so the flavors have a little time to blend. In a jar or bowl, combine the olive oil, red wine vinegar, Dijon, Italian seasoning, garlic powder, salt, and pepper. Whisk to combine, or close the jar and shake until combined. Set the dressing aside.
  • Add the cooking oil and minced garlic to a large pot or skillet. Sauté the garlic over medium heat for about one minute. Add the chopped kale and salt. Sauté for a few more minutes, or just until the kale is wilted. Set the kale aside.
  • Finally, prepare the rest of the toppings. Rinse and drain the white beans. Chop the sun dried tomatoes and walnuts. Crumble the feta.
  • When the rice has finished cooking, it's time to assemble the bowls. Add about ¾ cup rice to each bowl or container, followed by ½ cup sautéed kale, ⅓ cup beans, and a tablespoon each of sun dried tomatoes and walnuts. Sprinkle a little feta over each bowl. Divide the vinaigrette between four small containers. Refrigerate until ready to eat.
  • Reheat the bowls using a microwave just before serving, then drizzle with vinaigrette, stir, and enjoy!

Nutrition

Serving: 1bowl | Calories: 550.05kcal | Carbohydrates: 64.18g | Protein: 16.58g | Fat: 26.3g | Sodium: 887.8mg | Fiber: 10.1g

How to Make Kale and White Bean Power Bowls – Step by Step Photos

Cooked brown rice in a pot being fluffed with a fork

Start with the brown rice because it takes about 50 minutes to cook and the rest of the bowls can be prepared while the rice cooks. Add 1 cup brown rice to a pot with 2 cups water. Place a lid on top and bring it up to a boil over high heat. When it reaches a full boil, turn the heat down to low and let it simmer for 40 minutes. After 40 minutes, turn the heat off and let it rest, lid in place, for an additional 5 minutes. Fluff with a fork just before serving.

Overhead view of homemade vinaigrette in a jar.

Next, make the vinaigrette so the flavors have a little time to blend. Combine ¼ cup olive oil, 3 Tbsp red wine vinegar, ½ Tbsp Dijon mustard, ½ Tbsp Italian seasoning, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper in a jar or bowl. Whisk the ingredients to combine or close the jar and shake until combined. Set the dressing aside.

Chopped kale in a colander

Next, prepare the kale. I buy pre-chopped kale because it’s super inexpensive and really cuts down on the prep work. I do give it an extra rinse, though, and pick out any large pieces of stems.

Minced garlic and oil in a large pot

Add ½ Tbsp cooking oil and one clove of minced garlic to a large pot or skillet. Sauté the garlic over medium for about a minute.

Sautéed kale in the pot

Add 1/2 lb. chopped kale to the pot with ⅛ tsp salt and continue to sauté for a few minutes more, or just until the kale is wilted. Set the kale aside.

Sun dried tomatoes, walnuts, beans, and feta on a cutting board

Prepare the last few ingredients. Chop about ¼ cup sun dried tomatoes and ¼ cup walnuts. Rinse and drain one 15oz. can of cannellini beans. Crumbled about 2 oz. feta.

Power bowls base layer of rice, kale, and beans

When the rice is finished cooking, it’s time to build the bowls. Start with ¾ cup rice in each bowl or container, ⅓ cup beans, and about ½ cup sautéed kale.

Sun dried tomatoes, walnuts, feta, and dressing added to the power bowl

Add about 1 Tbsp sun dried tomatoes and chopped walnuts on top, and a light sprinkle of crumbled feta. Divide the dressing between four containers. Refrigerate the bowls until ready to eat. Drizzle the vinaigrette over the bowls after reheating, then stir and enjoy!

Overhead view of a Kale and White Bean Power Bowl with a fork in the side

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Unstuffed Bell Peppers

Stuffed bell peppers are awesome, but I always find them slightly awkward or difficult to eat. Can’t I just throw the ingredients in a bowl and eat it with a fork?! (I feel that way about a lot of food, TBH). So that’s what I ended up doing! These super simple unstuffed bell peppers are […]

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Stuffed bell peppers are awesome, but I always find them slightly awkward or difficult to eat. Can’t I just throw the ingredients in a bowl and eat it with a fork?! (I feel that way about a lot of food, TBH). So that’s what I ended up doing! These super simple unstuffed bell peppers are cooked in one skillet to make your (my) life super easy and delicious. #yesplease

Originally posted 8-13-2014, updated 2-4-2021.

Overhead view of unstuffed bell peppers in the skillet with a spoon.

Can I Use Cauliflower Rice Instead of White Rice?

Unfortunately, you can not swap out cauliflower rice for the white rice in this recipe. Cauliflower rice releases liquid as it cooks, whereas white rice absorbs it, so you’ll end up with a stuffed bell pepper soup. :) But hey, that actually doesn’t sound so bad! You can also try using cauli rice and skipping the broth, but you’ll be missing a lot of flavor with that option.

Can I Freeze Unstuffed Bell Peppers?

Yes, this recipe freezes great! Make sure to divide the skillet into single serving portions just after cooking, and chill them completely in the refrigerator before transferring to the freezer. Once frozen, they’ll keep in the freezer for about three months and can be reheated in the microwave straight from the freezer (use the defrost setting first, then high until heated through).

Tips for Making One-Pot Rice Dishes

Even cooking plain rice on the stovetop can be a bit challenging for some folks, and when you add in other ingredients it can end up a little more tricky. To make sure your rice cooks thoroughly and evenly, keep these things in mind:

  • Cookware: A really good quality (thick and heavy) skillet is really important for making this recipe work correctly. Heavy cookware conducts heat really evenly so the sides of your skillet will cook at the same rate as the part that is right above the flame. If it’s a thin skillet, it might scorch right in the center and leave the outer edges uncooked. If you don’t have a good skillet, a dutch oven or heavy soup pot would also work well.
  • Heat level: Another key to cooking rice is making sure the water in the pot (or skillet) is simmering the whole time, but the heat is not so high that it burns on the bottom. So once you’ve got everything in the pot and have already brought everything up to a boil, turn the heat down to the lowest setting that still maintains a light simmer. Since this can vary from stove to stove and the type of cookware you’re using, you’ll need to adjust this based on what you’re hearing and seeing in the pot. Once you get the hang of it, though, it will be easy!
  • Use a burner close in size to the bottom of your pot or skillet. If you’re using a wide bottomed pot or skillet over a very small burner, the outside edges of your pot or skillet may not receive enough heat to simmer and cook the rice through. 

Close up side view of unstuffed bell peppers in the skillet

Love skillet meals? Check out my Chorizo Sweet Potato Skillet, Creamy Chicken and Rice Skillet, or One Pot Teriyaki Chicken and Rice.

Close up side view of unstuffed bell peppers in the skillet

Unstuffed Bell Peppers

All the ingredients and flavor of stuffed bell peppers cooked in one skillet for an easy, free-form bowl meal. It's UNstuffed Bell Peppers!
Total Cost $8.02 recipe / $1.34 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 1 ⅓ cups each
Calories 320.53kcal
Author Beth - Budget Bytes

Ingredients

  • 1 clove garlic $0.08
  • 1 yellow onion $0.32
  • 2 bell peppers $1.53
  • 1 Tbsp olive oil $0.16
  • 1/2 lb. ground beef $2.85
  • 1 15oz. can diced tomatoes $1.00
  • 1 cup long grain white rice (uncooked) $0.62
  • 1 tsp dried basil $0.10
  • 1 tsp dried oregano $0.10
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1.5 cups beef broth $0.07
  • 1 8oz. can tomato sauce $0.26
  • 1 tsp Worcestershire sauce $0.01
  • 1 cup shredded mozzarella $0.85
  • 1 Tbsp chopped parsley (optional garnish) $0.05

Instructions

  • Mince the garlic and dice the onion and bell pepper.
  • Add the olive oil and ground beef to a deep skillet. Cook the beef over medium heat until it is fully browned.
  • Add the diced onion, bell pepper, minced garlic, basil, oregano, and pepper to the skillet. Continue to cook and stir until the onions are soft.
  • Next, add the diced tomatoes (with juices), uncooked rice, and beef broth. Give everything a brief stir to combine.
  • Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, lid still in place, for another five minutes.
  • While the pot is simmering, combine the tomato sauce and Worcestershire sauce.
  • Once the rice has rested for 5 minutes, remove the lid and fluff it with a fork, gently folding the ingredients back together (peppers and tomatoes may float to the top while it simmers).
  • Pour the prepared tomato sauce over top, then sprinkled the shredded mozzarella over the sauce. Place the lid back on top and let the heat from the skillet melt the mozzarella. Once melted, sprinkle a little chopped parsley on top and serve.

Nutrition

Serving: 1.33cups | Calories: 320.53kcal | Carbohydrates: 35.55g | Protein: 15.75g | Fat: 12.78g | Sodium: 646.32mg | Fiber: 3.88g

Scroll down for the step by step photos!

A fork lifting some rice and cheese from a bowl of unstuffed bell peppers

How to Make Unstuffed Bell Peppers – Step by Step Photos

browned ground beef with diced onion, bell pepper, and herbs

Mince one clove of garlic and dice a yellow onion and bell pepper. Add ½ lb. ground beef to a deep skillet with 1 Tbsp olive oil. Cook the ground beef over medium heat until it has fully browned. Add the diced bell pepper, onion, garlic, 1 tsp dried basil, 1 tsp dried oregano, and about ¼ tsp freshly ground pepper to the skillet. Continue to cook and stir until the onions are soft.

Tomatoes, rice, and broth added to the skillet.

Next, add one 15oz. can of diced tomatoes (with juices), 1 cup uncooked long grain white rice, and 1.5 cups beef broth to the skillet. 

Combined ingredients in the skillet

Give everything a brief stir to combine. Place a lid on the skillet, turn the heat up to medium-high and allow the broth to come up to a full boil. Once boiling, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, lid still in place, for an additional 5 minutes.

Worcestershire sauce being added to tomato sauce

While the rice is simmering, prepare the tomato sauce. Combine one 8oz. can of tomato sauce with 1 tsp Worcestershire sauce. Set the sauce aside.

Rice being fluffed with a fork in the skillet

After the rice has rested for five minutes, remove the lid and fluff it with a fork, gently folding the tomatoes and peppers back into the rice.

Cheese being added to the skillet

Pour the prepared tomato sauce over the rice in the skillet, then top with 1 cup shredded mozzarella. Place the lid back on the skillet and let the residual heat melt the cheese.

finished unstuffed bell peppers in the skillet topped with parsley

Top with chopped parsley, if desired, and serve!

Unstuffed Bell Peppers skillet with lid on the side

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Broccoli Cheddar Casserole

Who doesn’t love Broccoli Cheddar Casserole?? This cozy homemade version doesn’t contain any canned “cream of” soup and comes together quickly. This comforting classic is great as a Thanksgiving side, or just a tasty addition to dinner any night of the week. Plus, it’s a great way to use up leftover rice from the night […]

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Who doesn’t love Broccoli Cheddar Casserole?? This cozy homemade version doesn’t contain any canned “cream of” soup and comes together quickly. This comforting classic is great as a Thanksgiving side, or just a tasty addition to dinner any night of the week. Plus, it’s a great way to use up leftover rice from the night before!

Originally posted 3-7-2015, updated 1-30-2021

Overhead view of a large spoon scooping some broccoli cheddar casserole from the dish

Don’t Have Pre-Cooked Rice?

This recipe is written using rice that is already cooked. Much like fried rice, this recipe benefits from rice that has already been cooked and cooled so the grains are no longer sticky and are slightly more absorbent. If you don’t have rice on hand that is already cooked, allow time to cook some rice and allow it to cool before making this recipe. To cool your cooked rice faster, spread it out onto a baking sheet and place it in the refrigerator. The large surface area will help it cool quickly.

Can I Use Brown Rice?

Yes! I’ve made this recipe using both brown and white rice and it’s delightful either way. Since you’re measuring the rice after it has been cooked, no adjustments need to be made to the recipe below if you plan to use brown rice. Brown rice gives this broccoli casserole a slightly nutty flavor and a little bit more texture.

Can the Broccoli Cheddar Casserole Be Assembled Ahead of Time?

Yes, you can assemble this broccoli cheddar casserole up to one day ahead of time, keeping it refrigerated until you’re ready to cook. Because the casserole will be chilled when going into the oven, you may need to add an extra 20-30 minutes to the cooking time to make sure the casserole is heated through. 

Side view of broccoli cheddar casserole being lifted out of the dish with a spoon

Broccoli cheddar casserole being scooped out of the dish

Broccoli Cheddar Casserole

A creamy broccoli cheddar casserole from scratch, using no "cream of" soups. Rich, cheesy comfort food at its best!
Total Cost $6.09 recipe / $1.02 serving
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 437.58kcal
Author Beth - Budget Bytes

Ingredients

  • 1 lb. frozen broccoli florets $1.99
  • 4 cups cooked rice (white or brown) $0.67
  • 2 cups shredded cheddar cheese $1.69
  • 1 yellow onion $0.32
  • 2 cloves garlic $0.16
  • 3 Tbsp butter $0.42
  • 3 Tbsp all-purpose flour $0.03
  • 2 cups milk (2% milk fat or higher) $0.75
  • 1/2 tsp salt $0.02
  • 1/4 tsp smoked paprika $0.02
  • 1/8 tsp cayenne pepper $0.01
  • 1/8 tsp Freshly cracked black pepper $0.01

Instructions

  • Thaw the frozen broccoli, then chop it into smaller pieces. Add the chopped broccoli to a large bowl along with the cooked rice and about 1.5 cups of the shredded cheese (save the last ½ cup for topping the casserole).
  • Begin to preheat the oven to 350ºF. Finely dice the onion and mince the garlic.
  • Add the butter, onion, and garlic to a small saucepot and cook over medium heat until the onions are soft and translucent (2-3 minutes). Add the flour and stir until a paste forms. Continue to stir and cook the paste for about two minutes, or just until it turns a light golden brown.
  • Whisk the milk into the butter and flour mixture. Continue to whisk the mixture as it heats, allowing it to reach a simmer, at which point it will thicken to the consistency of heavy cream. Remove the sauce from the heat.
  • Season the sauce with the salt, smoked paprika, cayenne, and pepper. Taste the sauce and add more seasoning if desired. The sauce should be heavily seasoned because it will be spread out over the broccoli and rice, which contain no seasoning of their own.
  • Pour the sauce over the rice, broccoli, and cheese, and stir until everything is evenly coated in sauce. Spread the casserole mixture evenly into a 9x9 inch casserole dish. Top with the remaining shredded cheddar.
  • Bake the casserole for about 35 minutes, or until the cheese on top is melted and is slightly browned around the edges. Divide into six portions and serve.

Nutrition

Serving: 1Serving | Calories: 437.58kcal | Carbohydrates: 44.1g | Protein: 17.25g | Fat: 21.82g | Sodium: 569.2mg | Fiber: 3.28g

Looking for a low-carb alternative? Check out my Cheesy Loaded Cauliflower Casserole.

How to Make Broccoli Cheddar Casserole – Step by Step Photos

Chopped frozen broccoli florets on a cutting board

Preheat the oven to 350ºF. Thaw one pound of frozen broccoli florets, then chop them into smaller pieces.

Chopped broccoli, rice, and shredded cheddar in a bowl

Add the chopped broccoli to a large bowl along with four cups cooked and cooled rice, and 6 oz. (1.5 cups) shredded cheddar cheese. Save the remaining ½ cup cheddar to top the casserole.

Stirred together broccoli, rice, and cheddar in the bowl

Stir the broccoli, rice, and cheese together until evenly combined, then set them aside.

Onion, garlic, and butter in a sauce pot

Next, begin the white sauce. Finely dice one yellow onion and mince two cloves of garlic. Add the onion and garlic to a saucepot with 2 Tbsp butter. Sauté the onion and garlic in the butter over medium heat until the onions are soft and translucent.

Flour added to the sauce pot

Add 3 Tbsp all-purpose flour to the cooked onions and garlic. Continue to stir and cook for about a minute more. The flour will form a paste with the butter.

Milk being poured into the onion and flour mixture.

Pour two cups whole milk into the saucepot and whisk until all the flour is dissolved into the milk. Continue to stir and cook until the milk begins to gently simmer, at which point it will thicken to the consistency of heavy cream.

Seasoning added to the white sauce

Season the white sauce with ½ tsp salt, ¼ tsp smoked paprika, ⅛ tsp cayenne pepper, and ⅛ tsp black pepper. Give the sauce a taste and adjust the seasoning if you prefer (it should be heavily seasoned).

White sauce mixed in with broccoli, rice, and cheddar

Pour the white sauce into the bowl with the broccoli, rice, and cheddar, then stir to combine.

Broccoli rice mixture in a casserole dish being covered with shredded cheddar

Transfer the broccoli rice mixture to a casserole dish (about 9×9 inches) and then add the remaining shredded cheddar on top.

Baked broccoli cheddar casserole

Bake the casserole for 35 minutes, or until the cheese is melted on top and it’s browned around the edges.

Broccoli cheddar casserole being scooped out of the dish

Serve hot and enjoy that cozy comfort!

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Spinach Rice with Feta

I like to add vegetables into whatever I’m eating, whenever I can, and this Spinach Rice with Feta is such a great way to do that. The spinach adds just a little bit of flavor and color, leaving the rice just about as versatile as plain rice, all while giving you an extra little dose of vegetables with very little effort.

The post Spinach Rice with Feta appeared first on Budget Bytes.

I like to add vegetables into whatever I’m eating, whenever I can, and this Spinach Rice with Feta is such a great way to do that. The spinach adds just a little bit of flavor and color, leaving the rice just about as versatile as plain rice, all while giving you an extra little dose of vegetables with very little effort. It’s a great way to add just a little bit more interest to your plate without making your meal prep a lot more difficult.

Overhead view of Spinach Rice with Feta in an oval serving dish with a serving spoon

This simple side dish is inspired by Spanikorizo, a Greek rice dish with spinach and tomatoes (see an authentic spanikorizo recipe here). I pared it down and decided to make it more like a pilaf instead of a saucy tomato dish, and kept the flavors super simple and light, so it would go with just about anything. I also took a major shortcut and used frozen spinach, just to make it as fast and easy as possible (and also because I always have spinach in my freezer). The result is something I know I’m going to be making very often.

What Kind of Rice to Use

The recipe below is written for any type of long grain white rice (regular, jasmine, or basmati all work). Brown rice requires more liquid and a longer cooking time, which may leave the spinach overcooked. Short grain rice varieties, like arborio, will create a sticker end product.

Can I Use Fresh Spinach?

Yes, I used frozen spinach just to make my life easier, but you can certainly do this with fresh spinach, especially if you have some on hand that you’re looking to use up! I suggest chopping the spinach and sautéing it in the pot until wilted, just after sautéing the garlic.

What to Serve with Spinach Rice

This week I served this Spinach Rice as the base for a bowl meal, along with Yogurt Marinated Chicken and some grape tomatoes. This rice would also go great with my Beef Kofta Meatballs and Roasted Vegetables, Sheet Pan Greek Chicken and Vegetables, or Chicken Piccata.

Close up side view of spinach rice with feta on a serving dish
Close up overhead view of spinach rice with feta in a serving dish

Spinach Rice with Feta

This veggie filled Spinach Rice makes a great bed for grilled meats or vegetables, and adds an extra pop of flavor thanks to feta cheese.
Total Cost $3.06 recipe / $0.51 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 1 cup each
Calories 240.97kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 lb. frozen chopped spinach $0.65
  • 2 cloves garlic, minced $0.16
  • 2 Tbsp butter $0.14
  • 1.5 cups long grain white rice $0.93
  • 3/4 tsp salt $0.03
  • 2.5 cups water $0.16
  • 1 Tbsp lemon juice $0.05
  • 2 oz. feta, crumbled $1.10

Instructions

  • Thaw the spinach by either letting it sit out at room temperature for an hour, or by microwaving for 1-2 minutes. Squeeze the excess moisture out of the spinach (it doesn't have to be extremely dry for this recipe, just make sure it's not pooling water).
  • Add the minced garlic and butter to a medium sauce pot. Sauté the garlic in the butter over medium heat for 1-2 minutes.
  • Add the spinach, rice, salt, lemon juice, and 2.5 cups water to the sauce pot. Stir briefly to combine.
  • Place a lid on the pot, turn the heat up to medium-high, and allow the water to come up to a boil. Once it reaches a full boil, turn the heat down to low, and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the pot rest, without removing the lid, for an additional five minutes.
  • Fluff the rice with a fork, gently folding the spinach back into the rice (it tends to float to the top during cooking). Finall, sprinkle the feta over top and fold to combine again. Serve hot!

Nutrition

Serving: 1cup | Calories: 240.97kcal | Carbohydrates: 39.48g | Protein: 6.13g | Fat: 6.4g | Sodium: 464.14mg | Fiber: 1.73g
Close up overhead view of spinach rice with feta in a serving dish

How to Make Spinach Rice with Feta – Step by Step Photos

Garlic and butter in a sauce pot

First, thaw ½ lb. frozen chopped spinach (either at room temperature or in the microwave) and then squeeze out the excess water. Mince two cloves of garlic and add them to a medium saucepot with 2 Tbsp butter. Sauté the garlic over medium heat for 1-2 minutes.

Thawed spinach added to the saucepot

Add the thawed and squeezed spinach to the sauce pot.

water being poured into the sauce pot with the rice and spinach

Also add 1.5 cups long grain white rice, ¾ tsp salt, 1 Tbsp lemon juice, and 2.5 cups water.

Stirred rice spinach and water in the saucepot

Give the pot a brief stir to make sure everything is combined (the spinach will float to the top). Place a lid on top, turn the heat up to high, and bring it up to a full boil. Once it reaches a full boil, turn the heat down to low, and let the rice simmer for 15 minutes. After 15 minutes, remove the pot from the heat and let the rice rest for five minutes, without removing the lid.

Cooked rice being fluffed

After resting for five minutes, remove the lid and fluff the rice with a fork, gently folding the spinach back into the rice as you fluff.

crumbled feta added to rice

Add the crumbled feta to the rice and fold it in to combine (you can save a little to garnish when serving, if you’d like).

Close up overhead view of spinach rice with feta in a serving dish

The post Spinach Rice with Feta appeared first on Budget Bytes.

Cajun Sausage and Rice Skillet

Hello, new favorite! I think of this Cajun Sausage and Rice Skillet kind of like “jambalaya light”. It has similar flavors and ingredients as jambalaya, but it’s a slightly scaled back, simplified version, perfect for quick weeknight dinner. And the best part? The leftovers are SO GOOD. So feel free to add this tasty skillet […]

The post Cajun Sausage and Rice Skillet appeared first on Budget Bytes.

Hello, new favorite! I think of this Cajun Sausage and Rice Skillet kind of like “jambalaya light”. It has similar flavors and ingredients as jambalaya, but it’s a slightly scaled back, simplified version, perfect for quick weeknight dinner. And the best part? The leftovers are SO GOOD. So feel free to add this tasty skillet to your meal prep rotation!

Cajun Sausage and Rice in the skillet with a wooden spoon and lid half on

What Kind of Sausage Do I Use?

To make this skillet meal taste the best, try to find Andouille sausage, which is a smoked pork sausage commonly used in Louisiana cooking. If you can’t find any in your area (I’m not sure how readily available this is outside the southern U.S.), you can use any smoked sausage in its place. If you want to go so far as to special order some to get the full experience, check out the selection from Cajungrocer.com

Is Cajun Sausage and Rice Spicy?

It can be, depending on the ingredients you use. I used a “medium” heat Andouille sausage, which had a good amount of spicy heat, as well as a little cayenne pepper in my Cajun seasoning blend. If you want to make this dish mild, make sure to get a non-spicy smoked sausage, and you can skip the cayenne pepper in the spices listed in the recipe. 

Can I Use Store Bought Cajun Seasoning?

The recipe below includes a half batch of my homemade Cajun seasoning, minus the salt because the other ingredients in the skillet contained enough salt that I didn’t need to add more. The total amount of spices used is about 1 tablespoon. If you’d like to use a store bought Cajun seasoning blend, first check to see how much salt it contains. Many store bought Cajun seasoning blends contain a lot of salt and are used more like a seasoning salt, or table seasoning, and probably will not work well for this recipe. If the blend you have is mostly just herbs and spices, I would use about 1 Tbsp for this recipe.

Can I Use Brown Rice?

Brown rice requires more liquid and a much longer cook time than white rice, so you will need to take these into account if you attempt to substitute brown rice for the white rice in this recipe. While I haven’t tested a brown rice version, I would probably add at least another cup of chicken broth and increase the simmer time to closer to 40 minutes.

Side view of a skillet full of Cajun Sausage and Rice

 
Side view of a skillet full of Cajun Sausage and Rice

Cajun Sausage and Rice Skillet

This easy Cajun Sausage and Rice Skillet is the perfect easy and filling weeknight dinner, packed with plenty of smoky-spicy flavor!
Total Cost $7.21 recipe / $1.80 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 1.5 cups each
Calories 547.75kcal
Author Beth - Budget Bytes

Ingredients

  • 14 oz. Andouille sausage* $3.99
  • 1 Tbsp cooking oil $0.04
  • 1 bell pepper $0.89
  • 1 tsp smoked paprika $0.10
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp dried thyme $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp onion powder $0.02
  • 1/8 tsp cayenne pepper $0.02
  • 1/8 tsp freshly cracked black pepper $0.01
  • 1 15oz. can fire roasted diced tomatoes $1.00
  • 1 cup long grain white rice $0.62
  • 1.5 cups chicken broth $0.20
  • 2 green onions, sliced $0.20

Instructions

  • Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don't worry if the sausage begins to brown on the bottom of the skillet. That's extra flavor that will cook into the rice later.
  • While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.
  • Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.
  • Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
  • After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!

Notes

*If you can not find Andouille in your area, use any smoked pork sausage.

Nutrition

Serving: 1.5cups | Calories: 547.75kcal | Carbohydrates: 50.8g | Protein: 22.23g | Fat: 28.8g | Sodium: 1328.93mg | Fiber: 4.15g

Overhead view of a bowl full of Cajun Sausage and Rice with a black fork in the side

How to Make Cajun Sausage and Rice Skillet – Step by Step Photos

Andouille sausage package

This is the Andouille sausage that I used. Andouille may not be readily available in all areas, so if you can’t find any, just try to get a smoked pork sausage of some sort instead. You really want that smoky flavor!

Sautéed Andouille in the skillet

Slice the Andouille into medallions and add to a skillet with a tablespoon of cooking oil. Sauté over medium heat until the sausage is well browned. Don’t worry if the bottom of the skillet turns brown. That’s just extra flavor that will soak into the rice later!

Bell pepper and spices added to the skillet

While the sausage is browning, dice one bell pepper. Add it to the skillet and continue to sauté for about a minute. Then add the Cajun seasoning: 1 tsp smoked paprika, ½ tsp dried oregano, ½ tsp dried thyme, ¼ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, and ⅛ tsp freshly cracked black pepper. Continue to sauté the spices for another minute.

Tomatoes, rice, and broth added to the skillet

Next, add one 15oz. can fire roasted diced tomatoes (with juices), 1 cup long grain white rice, and 1.5 cups chicken broth to the skillet. Stir to combine and dissolve those browned bits off the bottom of the skillet.

Skillet ready to simmer

Once everything is combined, place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. (Pictured: before simmering)

Simmered sausage and rice skillet

After simmering for 20 minutes, remove it from the heat and let it rest for an additional five minutes (with the lid on). After resting, it will look like the photo above.

Stirred Cajun Sausage and Rice Skillet

Fold everything together to redistribute the sausage, rice, and bell peppers. OMG it looks so good at this point I just want to dive in!

Finished Cajun Sausage and Rice Skillet with green onions

Top the skillet with sliced green onions and serve! It’s rich, spicy, smoky, and all around DELICIOUS.

The post Cajun Sausage and Rice Skillet appeared first on Budget Bytes.

One Pot Lemon Artichoke Chicken and Rice

As this unusual summer draws to a close, it’s time to start moving into new routines for fall. Having a routine dinnertime can be so helpful when the world feels like it has turned upside down. Connecting with your loved ones over a great meal on a regular basis can help provide a sense of […]

The post One Pot Lemon Artichoke Chicken and Rice appeared first on Budget Bytes.

As this unusual summer draws to a close, it’s time to start moving into new routines for fall. Having a routine dinnertime can be so helpful when the world feels like it has turned upside down. Connecting with your loved ones over a great meal on a regular basis can help provide a sense of stability, normalcy, and gratitude for the simple things in life. Easy recipes like this One Pot Lemon Artichoke Chicken and Rice will make getting back into a dinnertime routine a breeze. 30 minutes, one pot, and you’re done! And don’t forget to get your family or roommates involved—the cooking process can be just as fun and therapeutic as the meal itself!

This post is sponsored by ALDI. Ingredient prices and availability may vary. Find an ALDI store near you here, or visit ALDI on Facebook, Twitter, Pinterest, or Instagram.

One Pot Lemon Artichoke Chicken and Rice in the skillet with lemon and garlic on the side

Grocery shopping at ALDI has been crucial to helping me get back into a routine among all the chaos this year. The small size of the store makes it easy to just get in, get out, and on my way, all without sacrificing selection. They’ve got all my grocery basics, tons of fresh produce (organics, too), and plenty of fun specialty and seasonal ingredients that inspire me to make delicious and flavorful meals, like this Lemon Artichoke Chicken and Rice.

For this easy one pot meal I combined the briny flavor of artichokes with bright fresh lemon, a pinch of red pepper flakes for a little kick, and a light sprinkle of salty feta to give every bite a little pop. And yes, you can get all of these ingredients at ALDI, even the artichoke hearts and feta (their specialty cheese selection is top notch)! It’s the classic and comforting combination of chicken and rice dish with an elevated flavor twist. 

What Type of Pot Should I Use?

You will need a pot or skillet that has a tight fitting lid for this recipe. I used a 3 quart covered deep skillet, but a Dutch oven will also work well. You could even make this in a rice cooker, if your stove top rice cooking skills still need a little work! Just add everything to your rice cooker, give it a brief stir, and set it to the regular rice cooking cycle.

Tips for One Pot Rice Recipes

As with all “one pot” recipes, having good cookware is key. Using a good quality pot or pan that heats evenly will ensure that your rice cooks thoroughly and evenly without burning. Avoid thin or lightweight cookware as these can tend to cause hot and cold spots that don’t cook evenly.

Make sure to let the chicken and rice “rest” for about 5 minutes after turning off the heat. This allows the steam to redistribute throughout the rice, producing a more even texture and loosening any grains from the bottom of the pot.

Use a pot or pan that is close in size to your burner. Using a pot that is too wide for the burner may cause the outside edges to under cook.

What Can I Serve on the Side?

I consider this a “one pot meal” that is filling and diverse enough that it wouldn’t necessarily require a side dish, but if you want to up the vegetable content of your meal, a simple side salad of mixed greens, grape tomatoes, and a light vinaigrette would be a perfect light side. And yes, you can get all the ingredients for an awesome side salad like that at ALDI! ;)

A bowl of one pot lemon artichoke chicken and rice with a fork in the side

 
Finished one pot lemon artichoke chicken in the skillet

One Pot Lemon Artichoke Chicken and Rice

Get back into routines with this easy One Pot Lemon Artichoke Chicken and Rice dinner. 30 minutes, one pot, and you're done!
Total Cost $7.39 recipe / $1.85 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 409.48kcal
Author Beth - Budget Bytes

Ingredients

  • 1 fresh lemon $0.43
  • 1 lb. Kirkwood Fresh Chicken Breasts (boneless, skinless) $2.49
  • 2 Tbsp Carlini Extra Virgin Olive Oil $0.23
  • 4 cloves garlic $0.16
  • 1 tsp Stonemill Dried Oregano $0.10
  • 1/4 tsp Stonemill Crushed Red Pepper $0.02
  • ¼ tsp salt $0.02
  • 1 12oz. jar Tuscan Garden Quartered Artichoke Hearts $2.59
  • 1 cup Earthly Grains Long Grain White Rice $0.25
  • 1.5 cups Chef's Cupboard Chicken Broth $0.45
  • 1 oz. Emporium Selection Feta Cheese Crumbles $0.55

Optional Garnish

  • 2 Tbsp chopped parsley $0.10

Instructions

  • Zest and juice the lemon. You'll need about 2 Tbsp lemon juice and ½ tsp lemon zest (plus some for garnish).
  • Drain and roughly chop the artichoke hearts. Mince the garlic. Cut the chicken breast into ½-inch pieces.
  • Add the olive oil to a deep skillet or Dutch oven and heat over medium. Once hot, add the chicken pieces and sauté over medium for about 2 minutes (it will not be fully cooked at this point).
  • Add the minced garlic, oregano, red pepper, and salt to the skillet with the chicken. Continue to sauté for about one minute more.
  • Finally, add the artichoke hearts, uncooked rice, chicken broth, 2 Tbsp lemon juice, and ½ tsp lemon zest to the skillet. Stir briefly to combine, place a lid on top, then turn the heat up to medium-high.
  • Allow the broth to come up to a full boil, then turn the heat down to low or just above low to reduce the broth to a simmer. Let the chicken and rice simmer for 15 minutes without lifting the lid or stirring. After 15 minutes, remove the skillet from the heat and let it rest, undisturbed, for five minutes more.
  • Finally, lift the lid, fluff the rice with a fork, and gently redistribute the chicken and artichoke hearts throughout the rice. Top the skillet with crumbled feta, another pinch of lemon zest, and chopped parsley (if desired). Serve hot and enjoy!

Notes

*Ingredient prices and availability may vary.

Nutrition

Serving: 1g | Calories: 409.48kcal | Carbohydrates: 43.65g | Protein: 31.73g | Fat: 11.65g | Sodium: 880mg | Fiber: 4.25g

Find more easy one pot recipes that you can make with ALDI ingredients in our One Pot Meals category.

How to Make One Pot Lemon Artichoke Chicken and Rice – Step by Step Photos

One Pot Lemon Artichoke Chicken and Rice Ingredients

Here is everything you need to make this super simple One Pot Lemon Artichoke Chicken and Rice (all purchased from ALDI!).

Zest and juice a lemon

Start by zesting and juicing a fresh lemon. You’ll need about 2 Tbsp lemon juice (that’s about half the lemon) and ½ tsp lemon zest, plus some for garnishing.

Chopped artichoke hearts

Drain one 12oz. jar of quartered artichoke hearts, then roughly chop them into smaller bite-sized pieces. Mince four cloves of garlic.

Chopped chicken breast

Cut one pound boneless, skinless chicken breast into ½-inch pieces.

Cooked chicken in the skillet with spices.

Add 2 Tbsp olive oil to a large skillet or Dutch oven and heat over medium. Once hot, add the chicken pieces and sauté for about 2 minutes (the chicken will not be fully cooked at this point). Add the minced garlic, 1 tsp dried oregano, ¼ tsp crushed red pepper, and ¼ tsp salt to the skillet with the chicken. Continue to sauté for one minute more.

Artichokes, rice, and broth added to the skillet

Add 1 cup uncooked long grain white rice, the chopped artichoke hearts, 1.5 cups chicken broth, 2 Tbsp lemon juice, and ½ tsp lemon zest to the skillet. 

Ingredients in the skillet stirred before cooking.

Stir the ingredients briefly to combine.

Cooked lemon artichoke chicken and rice in the skillet before fluffing

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Once it reaches a boil, turn the heat down to low or just above low to lower the broth to a simmer. Allow it to simmer for 15 minutes without lifting the lid or stirring. After 15 minutes, remove the skillet from the heat and let it rest with the lid in place for 5 more minutes.

Finished and garnished lemon artichoke chicken and rice in the skillet

After allowing the chicken and rice to rest for five minutes, lift the lid, fluff the rice, and gently stir to redistribute the chicken and artichokes throughout the rice. Garnish with another pinch of lemon zest and some chopped parsley, if desired.

Finished one pot lemon artichoke chicken in the skillet

Serve hot and enjoy!

The post One Pot Lemon Artichoke Chicken and Rice appeared first on Budget Bytes.