This cabbage stir fry is like a tasty symphony of flavors in your mouth. You get that crispy cabbage, a little kick from sriracha, a touch of sweetness from maple syrup, and the savory umaminess from soy sauce. Plus, it’s super quick to make! If …
This cabbage stir fry is like a tasty symphony of flavors in your mouth. You get that crispy cabbage, a little kick from sriracha, a touch of sweetness from maple syrup, and the savory umaminess from soy sauce. Plus, it’s super quick to make! If you’d like to explore quick and easy stir fry entrees,...
What are two of my favorite budget-friendly ingredients? Beans and eggs! And they come together perfectly to create a really simple and filling meal that’s great for breakfast, brunch, or just any time of the day (eggs all day every day, please!). And you really can’t beat the cost of this dish. Even with a few fancier toppings, my price per serving came in just over a dollar. 🙌
I love turning an inexpensive can of beans into a delicious meal, so the other day I was thinking, “Hey, I wonder if you could cook eggs in some saucy beans like you do shakshuka?” So I tried it out and it worked! This recipe is super simple, satisfying, and you can make it as simple or as extravagant as you’d like, depending on how you top it.
Ingredients for Black Beans with Eggs
Here’s all you’ll need to make this super budget-friendly meal:
Garlic and Jalapeño: Sautéed fresh garlic and jalapeño create a super flavorful base for the beans, adding depth and a little spicy kick. If you don’t like spicy, you can skip the jalapeño. And you can totally “measure with your heart” for the garlic. ;)
Black Beans: Beans provide the bulk for this recipe, making it super filling while staying super cheap, AND adding tons of fiber and nutrients. Win! While you could potentially use any bean for this recipe, black beans definitely fit this flavor profile the best and have the best visual appeal.
Eggs: I used four large eggs, but you could certainly add more if you prefer. I chose to cook the eggs so the yolks were still a bit runny, but you can cook them longer if you prefer a solid yolk. Or, you could even scramble them separately and simply top your bowl of beans and rice after the fact!
Toppings: The toppings are totally customizable and can make this recipe super fancy or very simple. We used a combination of onion, cilantro, avocado, and Cotija cheese. See our list of other topping ideas below for more inspo!
Rice: I served the black beans and eggs over a bed of cooked rice, but you could also scoop them into a tortilla and enjoy them like an enchilada or burrito.
How to Store Leftovers
If you plan to eat your black beans and eggs over the course of a few days, do not pre-poach the eggs in the beans. Simply cook the seasoned beans and store the beans, rice, and toppings separately. Then cook a fresh egg each day to top the beans and rice. You can cook the egg using any method: scrambled, fried, soft-boiled, or hard-boiled.
This recipe is just asking for all sorts of fun toppings. You can really dress it up with tons of flavor and color, or keep it super simple and budget-friendly by drizzling some store-bought salsa over top. Here are some ideas for toppings other than what we used below:
Mince the garlic and dice the jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with the olive oil and sauté over medium heat for about one minute, or just until the garlic softens a bit and becomes fragrant.
Add the canned beans (without draining) to the skillet along with the water and cumin. Stir to combine, then allow the beans to come up to a simmer.
Let the beans simmer, stirring often, for about five minutes. After the beans have softened slightly from simmering, use the back of a large spoon to smash some of the beans to thicken.
Turn the heat down to medium-low. Crack the eggs onto the beans. Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until the eggs are cooked to your liking.
Top the skillet with your favorite ingredients (we used onion, cilantro, avocado, and cotija), and serve over a bed of warm rice. Enjoy!
How to Make Black Beans with Eggs – Step by Step Photos
Mince two cloves of garlic (or more, if you’d like!) and one jalapeño (seeds removed). Add the garlic and jalapeño to a large skillet with 1 Tbsp olive oil and sauté over medium heat for 1-2 minutes, or just until the garlic softens a bit and becomes very fragrant. Don’t let the garlic brown.
Add two undrained cans of black beans to the skillet along with ¼ cup water and 1 tsp cumin.
Stir everything to combine, then let the beans simmer over medium for about 5 minutes, stirring often to prevent the beans from sticking to the bottom of the skillet. After simmering for five minutes, use the back of a large spoon to smash some of the beans and thicken the sauce.
Turn the heat down to medium-low and crack four large eggs onto the surface of the black beans.
Partially cover the skillet with a lid and allow the eggs to simmer in the beans for 7-10 minutes, or until they are cooked to your liking (less time for runny yolks, more time for solid yolks). Cook time can vary depending on how hot the beans are and how cold the eggs are, so watch them closely.
Top the eggs and black beans with chopped cilantro, diced red onion, and crumbled cotija cheese, or the toppings of your choice.
This wild rice salad recipe is simple and bursting with flavor, with crunchy veggies, pecans, cranberries, a zingy dressing, and feta cheese!
Here’s a hearty fall and winter side dish that’s just begging to jump onto your table: wild rice salad! This mix of rice with crunchy veggies, pecans, cranberries, and feta cheese crumbles is ideal for any occasion, from the holidays to a simple cozy dinner. A maple Dijon vinaigrette dressing infuses a tangy flavor throughout, punctuated by bursts of fresh parsley. It’s pretty simple to put together, and easy to make ahead. Side dish problems, solved!
What you need for wild rice salad
Wild rice is perfect for fall and winter recipes, but did you know it’s not technically rice? It’s the seed from a native grass that grows in lakes and streams in the Northern US and Canada. But since it looks so much like it, wild rice is treated as rice in most cuisines. It was an important staple to Native Americans in the upper Great Lakes area of the US. (I’m from Minnesota originally, so wild rice was part of the heritage and history of where I lived growing up!)
This wild rice salad uses a wild rice blend, which mixes wild rice with various types of rice (most often brown). This makes it both more economical and a better texture for a salad! Here’s what you’ll need for wild rice salad:
Pantry ingredients: Wild rice blend, salt, white wine vinegar, Dijon mustard, maple syrup or sugar, olive oil, pecans, dried cranberries
Fresh ingredients: Celery, green onions, Italian parsley
Dairy: Feta cheese crumbles (omit for vegan and add more salt to taste)
Notes on using wild rice blend
A wild rice blend is perfect for using in a salad, because the texture of wild rice on its own can be rather heavy. Often wild rice blends will use brown rice, and sometimes other types like red and black rice. This makes the blend much cheaper to produce and it has a softer overall texture, making it easier to eat than straight wild rice.
In this recipe, you can use any package marked “wild rice blend.” Cooking instructions may vary depending on the brand, so use the timing and liquid specified on the package if it differs from this recipe.
Does this work with 100% wild rice?
This wild rice salad also works with pure wild rice! If all you have is pure wild rice, you can use that too. The cook time is essentially the same, but you’ll use more water and drain excess liquid after cooking (vs letting the water absorb in the wild rice blend method). Simply make the following changes:
Use 2 ½ cups water instead of 1 ¾ cups.
Simmer 45 to 50 minutes, until the rice is split and tender. (Most of the grains will split, but not all: see this photo.) If most of the grains are not split, continue to cook, adding more water if necessary.
Once cooked, drain any excess liquid.
Customizing this wild rice salad recipe
This wild rice salad recipe is full of goodness, featuring the autumnal flavors of celery, green onion and parsley against nutty pecans and sweet cranberries. Want to swap out some of the ingredients to make it your own, or add some of your favorite items to the mix? Here are a few ideas:
Pomegranate seeds (add or use in place of cranberries)
Fresh rosemary or sage (use only very small amounts, to taste)
More grain salads and side dishes
This wild rice salad is the best fall and winter side. It’s a great fall salad or Thanksgiving side dish, it works for Christmas, and it’s versatile to use at any sort of dinner. Pair it with chicken, baked salmon or vegetarian dinners for a hearty, filling side. Here are a few more great side dishes to try:
½ cup feta cheese crumbles (optional; omit for vegan)
½ cup dried cranberries
½ cup chopped pecans
Rinse the rice in a fine mesh strainer under cold water. Add the rice to a saucepan with 1 ¾ cup water and if desired, 1 tablespoon olive oil or butter (optional). Bring to a boil, then reduce to a low simmer and cook for 45 minutes or until all the liquid is absorbed (see notes* and **). Cover and allow to stand and steam for 10 minutes. Stir in ¼ teaspoon kosher salt. Then pour the rice onto a sheet pan in a single layer and place it in the freezer for 5 minutes until the rice is room temperature. (Or, you can make the rice ahead and refrigerate until serving, up to 2 days.)
Meanwhile, prepare the celery, green onion, and parsley as noted in the instructions above.
In a small bowl, whisk together the white wine vinegar, Dijon mustard, maple syrup, olive oil, and ½ teaspoon kosher salt.
When the rice is cooked and cooled, mix it in a large bowl with the chopped vegetables, dressing, feta cheese crumbles, dried cranberries, and chopped pecans. If desired, add a few feta crumbles and pecans to the top for serving.
The salad tastes best fresh, but stores up to 3 days refrigerated. For make ahead, cook the rice and mix the dressing in advance and refrigerate. Add all salad ingredients together before serving.
*You can use any package marked “wild rice blend” that contains a mix of wild rice with other types of rice, including brown, red and black. Cooking instructions may vary depending on the brand, so use the timing and liquid specified on the package if it differs from this recipe.
**If all you have is pure wild rice, you can use that too. Use 2 ½ cups water instead of 1 3/4. Simmer 45 to 50 minutes, until the rice is split and tender. (Most of the grains will split, but not all: see the photo.) If not, continue to cook until most grains are split, adding more water if necessary. When the rice is cooked, drain excess liquid.
Rice is a quintessential budget-friendly ingredient, and my slogan has always been “put an egg on it!” So when I saw this recipe for Scrambled Eggs with Rice from the new cookbook The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table by JJ Johnson and Danica Novgorodoff, I knew I had to make it. Not to mention, this recipe features the ingredient I currently can’t get enough of, gochujang! If you love fried rice, you’re going to love this recipe for scrambled eggs with rice. It’s just as easy, hearty, and delicious, plus it’s totally customizable. I’m definitely going to add this one to my budget-recipe rotation!
Chef JJ mentions in his book that the recipe is inspired by breakfast dishes found in both Japanese and Korean cultures. This incredibly simple yet satisfying dish is similar to fried rice, but the ratio between the rice and egg are a bit more even and the rice is stirred into the egg before it’s fully cooked, which gives the dish a slightly creamy texture. Best of all, it’s super fast and easy, so you really can make it on a typical morning (provided you have some cooked rice stashed in the refrigerator). It’s the perfect recipe for using up the leftovers in your fridge!
Ingredients for Scrambled Eggs with Rice
Are you ready to see how easy this is? You’ll only need these simple ingredients to make scrambled eggs with rice:
Eggs: Eggs provide fat and protein to this dish, making it extra filling and satisfying. We used large eggs for this recipe. If you have smaller eggs, make sure to add a few more, or if you have extra large eggs, you can probably go with four.
Oil: Use your favorite cooking oil to lightly scramble the eggs.
Gochujang: This savory, sweet, and spicy Korean chile paste is having a moment in the U.S. right now, so you can probably find some at your local grocery store, although you’ll have a better selection at better prices if you shop at an Asian grocery store. If you can’t find gochujang, you can substitute chile oil or sriracha. The flavor will be different, but still delicious.
Rice: The original recipe, in The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table, uses short-grain rice, which I’m sure would be even more spectacular, but we only had long grain on hand and it still made an amazing meal. You can use pretty much any type of rice for this flexible recipe. Whatever rice you’re using, make sure it’s pre-cooked and slightly warm.
Soy Sauce: A little soy sauce adds umami and depth to the flavor and enough salt for all of the flavors to pop.
Sesame Oil: toasted sesame oil adds a wonderfully nutty flavor to the dish, making it extra comforting and cozy.
Green Onions: Garnishing with sliced green onions adds a nice fresh pop of flavor to contrast the cozy meal.
What Else Can I Add?
Simple recipes like this are awesome because there is so much room for customization. Here are a few ideas for other add-ins that will take your scrambled eggs with rice to the next level:
Meat: Try sautéing some sliced ham, spam, shrimp, or smoked sausage in the skillet before cooking the eggs (remove from the skillet and stir back in at the end).
Vegetables: Just like with fried rice, you can add just about any vegetable to this dish. Onions, spinach, mushrooms, diced bell peppers, or even grape tomatoes would be awesome.
Toppings: I could go wild with fun toppings for this egg and rice dish. Cheddar cheese would be great, or how about some sliced avocado, kimchi, or furikake?
How to Store Leftovers
Thankfully, this recipe only takes minutes to whip up because it’s definitely best when freshly prepared. If you can’t eat it all in one sitting, store the rest in the refrigerator in an air-tight container for 2-3 days. Reheat using the microwave, sprinkling just a bit of water over top first (to help rehydrate the rice).
Crack the eggs into a bowl and beat well with a fork.
Warm the vegetable oil in a large non-stick skillet over medium-low heat. Add the eggs and scramble them lightly, leaving them slightly runny. Toward the end of cooking, add the gochujang and stir until well incorporated.
Stir in the warmed rice, using a wooden spoon to break up any clumps. Cook for several minutes, until the rice is heated through, then stir in the soy sauce and sesame oil.
Serve hot, in individual bowls, topped with the sliced green onions.
No more boring burritos: these are filled with saucy shredded dark-meat chicken, tangy cilantro rice, refried beans and melty cheese all rolled up in a soft flour tortilla and then pan-fried for a crispy, flaky finish. These filling and flavorful chicken, rice, and bean burritos can be served right away or frozen for later (you’ll […]
No more boring burritos: these are filled with saucy shredded dark-meat chicken, tangy cilantro rice, refried beans and melty cheese all rolled up in a soft flour tortilla and then pan-fried for a crispy, flaky finish.
These filling and flavorful chicken, rice, and bean burritos can be served right away or frozen for later (you’ll never be satisfied with a store-bought frozen burrito again!)
Frozen burritos are a staple in our house: easy to pull out and heat up when you just can’t bear the thought of cooking (it happens to all of us).
But the problem with most store-bought frozen burritos is that they just aren’t very good. Dry, chewy tortillas and a measly amount of bland filling… they’re just not satisfying in the least.
So we set out to make our own, with an ultra flavorful shredded chicken filling along with cilantro rice, refried beans, and plenty of melty cheese to top it all off.
That alone would make for one satisfying burrito, but we took it one step further and toasted them, resulting in a flaky finish and an almost pastry-like crunch.
This lemon rice recipe is a simple way to make a stand-out side dish! It’s easy to whip up and comes out zingy and citrusy.
Not sure about you, but we’re always looking to add a little pizzazz to our side dish game. Here’s the way to do it: this lemon rice recipe! Just a few simple ingredients take standard rice to the next level. Simply add lemon juice and zest, fresh garlic, and a bit of parsley to a pot of rice, and it infuses a zingy, citrusy flavor that’s positively irresistible! This is our new trick for entertaining and it always gets rave reviews.
Ingredients in this lemon rice recipe
Lemon rice is the type of recipe we love to whip up as a side dish, because it requires just a handful of ingredients to make big flavor impact. All you really need is rice and a lemon, and you might already be stocking most of the other ingredients. Here’s what you need for lemon rice:
White long grain rice
Garlic (or garlic powder)
Lemon, zest and juice
Because it’s a simple ingredient list, there’s no shortcuts here! Use a real lemon with zest and juice, and a real garlic clove for the best flavor (not jarred in either case). However, if you don’t have garlic on hand, garlic powder tastes good too: though it doesn’t have the beautifully pungent flavor of fresh garlic.
Tips for lemon rice
There’s no trick to lemon rice: though it tastes greater than the sum of its parts! There are just a few things to note about the method:
Rinse the rice. Rinsing rice removes starch from the outside of the grains. This prevents getting a gooey, sticky, gummy pot of rice.
Allow the pot to stand for 10 minutes after cooking. This rest time is crucial because it steams the rice, letting the water become fully absorbed into each grain.
Add the lemon zest and juice after cooking. For the freshest lemon flavor, add the lemon zest and juice at the end of cooking.
Parsley is optional but recommended. Adding a bit of green chopped herbs adds a nice color to the presentation of this dish.
Best way to zest a lemon
The quickest and best way to zest a lemon for lemon rice? Use a microplane grater. A microplane is a handheld grater with sharp holes in it, which is quicker and more consistent than using a box grater or a zester. Here’s how to zest a lemon with a microplane:
Hold the microplane in one hand, place one end on a flat surface and hold it at an angle.
Hold the lemon in the other hand, and drag it down over the microplane holes (or the holes of the box grater). Important: make sure to remove the yellow part of the skin only; avoid the bitter white pith.
Gradually turn the lemon until all yellow parts of the peel have been removed.
Ways to serve lemon rice
Lemon rice is a truly versatile side dish: it pairs with many Mediterranean-style recipes from chicken to fish and vegetarian dinners. Here are a few great ways to serve it:
Place the rice in a fine mesh strainer and rinse it under cold water, then drain and shake dry.
Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon of the kosher salt. Bring to a boil, then turn the heat to low. Cover and simmer 12 to 15 minutes, until the water is completely absorbed. Remove from the heat, cover and allow it to rest for 10 minutes.
Fluff the rice with a fork. Stir in the butter, minced garlic, lemon zest and juice, parsley (if using), and ¼ teaspoon kosher salt. Taste and add additional salt if necessary. Serve immediately or store leftovers refrigerated for up to 5 days; reheat gently on the stovetop.
I don’t know about you all, but I love one pot skillet meals! This simple Southwest Lentils and Rice Skillet was inspired by a protein meal bag that I used to buy in the grocery freezer section. I loved the flavors and combination of ingredients, but I realized that I could make 3 times as much and save more money by making it at home. But the best part about this dish is that it’s a “pantry cleaning” recipe. Meaning most of the ingredients are pantry staples like canned beans and tomatoes, lentils, rice, corn, herbs and spices. It’s truly budget-friendly, super filling, easy to make, and probably your new favorite meal prep recipe! :)
What’s in Southwest Lentils and Rice Skillet?
The good news is you probably already have most of these ingredients for this tasty skillet meal in your pantry right now! So here’s a brief rundown of what you’ll need:
Lentils & Rice – Lentils and rice are the base components of this recipe and a great combination for a filling meal. There are several different types of lentils, but we used brown lentils and long-grain white rice for this recipe. I’ll provide more details about lentils in the section below.
Vegetables – I used a simple combination of black beans, fire-roasted tomatoes, and frozen corn for this recipe. Feel free to use canned corn (drained) or regular diced tomatoes if that’s what you have on hand. Just know you’ll be missing out on the smoky flavor you would get from using fire-roasted tomatoes.
Red Onion and Garlic – Both of these aromatics add depth and great flavor to the dish. You can certainly substitute yellow onion instead of red onion if you prefer.
Vegetable Broth – Vegetable broth to cook the lentils and rice and to keep this recipe vegetarian. Feel free to use chicken broth if that’s what you have on hand.
Spices – Spices like cumin, chili powder, adobo seasoning, and oregano create a bold Southwest-inspired flavor base for this skillet meal.
Cheddar Cheese & Green Onions – We topped things off with some fresh shredded cheddar cheese and sliced green onions for extra flavor and color.
What Type of Lentils To Use?
There’s usually a wide variety of lentils sold in grocery stores these days including brown, red, yellow, black and french-style lentils. For this recipe you’ll want to use brown or brownish-green lentils which cook with about 20 minutes of simmering and do not require soaking. I don’t suggest using red or yellow lentils for this recipe because they break down quickly when cooked and they don’t hold their shape as well as brown lentils.
Can I use Brown Rice?
This recipe would be a little tricky to substitute brown rice in because brown rice takes much longer to cook than white rice, and it requires more liquid. The longer cook time would also cause the lentils to become mushy. So I recommend just sticking with the white rice for this recipe.
One of the best parts about this Southwest Lentils & Rice skillet is being able to customize it with all your favorite taco-style toppings! You can top it with some cilantro, your favorite cheese, and even a few diced tomatoes.
Or get really fancy with some diced avocado, pickled jalapeños, or a drizzle of lime crema. My personal favorite is to just serve it with shredded cheese, green onions, a side of salsa, and some tortilla chips. Sooo good!! :)
Storing & Reheating
This lentils and rice meal holds up great in the fridge. Store any leftovers in an airtight container in the fridge for up to 4 days. And it’s perfect for meal prep! I’ve meal-prepped this recipe quite a few times in separate storage containers, reheated in the microwave until warm, and boom…a quick and easy lunch or dinner any day of the week!
Dice the red onion and mince the garlic. Add olive oil and onion to a large deep skillet over medium heat and sauté until onions are translucent, approximately 2-3 minutes. Add minced garlic and sauté an additional 30 seconds or until garlic is fragrant.
Add the cumin, chili powder, adobo, oregano, salt, and pepper to the skillet, stir and toast spices for about 30 seconds.
Next add in the lentils, black beans, fire roasted tomatoes (with juices), corn, and vegetable broth. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.
After 5 minutes, remove the lid and add the rice. Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a boil, then reduce the heat again and simmer for 20 minutes.
While the mixture is cooking, grate the cheddar cheese and slice the green onions.
After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.
Top the lentils and rice mixture with shredded cheese and sliced green onions. Serve with more of your favorite toppings and enjoy!
How to Make Southwest Lentils And Rice Skillet – Step by Step Photos
In a large deep skillet, add 1 Tbsp olive oil and 1 small red onion, diced. Sauté over medium heat until onions are translucent, approximately 2-3 minutes. Add 2 minced garlic cloves and sauté an additional 30 seconds. Now add 1 1/2 tsp cumin, 1 tsp chili powder, 1 tsp adobo seasoning, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Stir and toast the spices for about 30 seconds.
Add 1/2 cup brown lentils, one 15oz. can black beans (drained & rinsed), one 14.5oz. can fire roasted tomatoes (with juices), 1 cup frozen corn, and 2 cups of vegetable broth to the skillet. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.
After 5 minutes, remove the lid and add 3/4 cups long grain white rice (rinsed). Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a full boil, then reduce the heat again and simmer for 20 minutes. While the mixture is cooking, grate 1/2 cup cheddar cheese and slice two green onions.
After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.
Top the lentils and rice mixture with the shredded cheese and sliced green onions.
Serve with more of your favorite toppings and enjoy!
Rice is one of our favorite budget-friendly side dishes, so when we saw the recipe for Arroz Verde in Karla Salinari’s new book, Abuela’s Plant-Based Kitchen: Vegan Cuisine Inspired by Latin & Caribbean Family Recipes, we knew we had to give it a try! This simple Arroz Verde (Green Rice) recipe is bright, full of earthy flavor, and the perfect way to use up any herbs or leafy greens in your fridge! So if you’re looking for a new tasty way to enjoy this weeknight staple side dish, then definitely give this green rice recipe a try!
What is Arroz Verde?
Arroz Verde is a popular Mexican and Latin American green rice dish that’s known for its vibrant green color and herby flavors. It’s often made by cooking rice in a blended herb and leafy greens puree until it’s fluffy and infused with lots of earthy flavor.
INGREDIENTS FOR ARROZ VERDE
This green rice recipe includes lots of vegetables and packs a ton of flavor! Here’s what you need to make this simple rice dish:
Basmati Rice – Basmati rice, which is fragrant and fluffy, is the base for this recipe. We used jasmine rice, which is also fragrant because that is what we had on hand, but feel free to use any long-grain white rice that fits your budget.
Green Leafy Vegetables – Lots of earthy green leafy vegetables and herbs are used in this arroz verde recipe including Swiss chard, spinach, parsley, and cilantro. It makes the rice bright and super flavorful! If you can’t find Swiss chard, simply substitute it with more spinach.
Olive oil and Garlic – Both of these are added with the leafy vegetables to create a green powerhouse blended mixture. The pureed mixture is then sautéed to release some of its fragrance before being cooked with the rice.
Green Peas and Scallions – Cooked green peas and sliced scallions give the dish more color, texture, and flavor, making this an anything-but-boring side dish.
Add 1 cup of chopped Swiss chard, 1 cup fresh spinach, 1 cup parsley, 1/2 cup cilantro, 1/2 cup olive oil, and 3 garlic cloves (roughly chopped) to a food processor.
Process on high until mixture reaches a paste-like consistency.
Place a medium size pot over medium-high heat. Once hot, transfer the green vegetable mixture to the pot and sauté until fragrant, 2-3 minutes.
Add 2 cups long-grain white rice (washed & rinsed) to the pot and mix to combine, coating the rice with the green mixture.
Add 2 cups of boiling water and salt to taste to the pot, then let the mixture come to a boil. Once boiling, reduce the heat to a simmer and cover with a tight lid. Cook for 20 min or until the rice is tender.
Once done remove the pot from the heat and using a fork fluff the rice. Add 1/2 cup cooked green peas and 1/4 cup sliced scallions and combine.
Serve and garnish with fresh chopped cilantro if desired. Simple and delicious! Enjoy!
Making fluffy, perfect white rice in the Instant Pot is easy, delicious, and foolproof with this simple method! Instant Pot Rice Rice is such an essential food in Latin and Asian cultures. It’s one of my favorite foods, and I eat it almost ev…
Making fluffy, perfect white rice in the Instant Pot is easy, delicious, and foolproof with this simple method! Instant Pot Rice Rice is such an essential food in Latin and Asian cultures. It’s one of my favorite foods, and I eat it almost every day. I make it so often that I could make it in my