Easy Potato Corn Chowder Recipe

When I was at University in Boston, MA, I was a regular at this amazing restaurant on Newbury Street called “The OtherSide Cafe.” They had THE BEST soups, grilled sandwiches, and a range of craft beers, but their potato corn chowder was my absolute favorite. I’ve never been able to recreate it perfectly, but this recipe for creamy, savory, warming potato corn chowder is pretty dang close! And let me tell you, I pinched pennies back in my university days. Had I known this soup was so easy and cheap to make, I would have made it all the time! It’s the perfect vegetarian alternative to my ham and potato soup and is easy to make vegan and dairy-free, too!

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Potato Corn Chowder Recipe

This creamy Potato Corn Chowder is the ultimate vegetarian comfort food! With tender potatoes, corn, and a rich, velvety broth, it’s seriously delicious!

Course Main Course, Soup

Cuisine American

Total Cost ($5.46 recipe / $0.68 serving)

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings (1.5 cups per serving)

Calories 196kcal

Author Jess Rice

Equipment

• Large Soup Pot

Ingredients

• 4 tsp vegetable bouillon* $0.36
• 8 cups water, hot $0.00
• 1 yellow onion, diced (about 1.5 cups) $0.90
• 3 Tbsp garlic, minced $0.17
• 2 cups celery, diced (about 6 ribs of celery) $0.64
• 1 tsp dried thyme $0.59
• ¼ tsp chili flakes $0.06
• 1 tsp salt $0.01
• ¼ tsp freshly cracked black pepper $0.05
• 2 Tbsp salted butter $0.26
• 1 Tbsp olive oil $0.19
• ½ Tbsp apple cider vinegar $0.01
• 1.5 lbs Yukon gold potatoes, diced small (4 medium/small potatoes)** $0.94
• 12 oz. frozen corn, rinsed $0.98
• 1 cup whole milk, room temperature*** $0.18
• 2 Tbsp flour $0.04
• 1 Tbsp fresh parsley, minced $0.08

Instructions

• Gather fresh ingredients and prepare vegetable broth using the vegetable bouillon and water.
• To a large soup pot over medium-high heat, add onion, garlic, celery, dried thyme, chili flakes, salt, black pepper, butter, and olive oil on medium heat. Cook until vegetables have started to soften, about 8 minutes.
• Reduce heat to medium-low. Add apple cider vinegar, the diced potatoes and rinsed frozen corn. Cook with the garlicky veggies for about 10 minutes until the potatoes are about half cooked, still with a little bit of bite to them.
• Add vegetable broth and room temperature milk, scraping up any bits of veggies from the bottom of the pot. Stir to combine.
• Simmer (do not boil)**** over medium-low heat, stirring occasionally until potatoes are fully cooked, about 20 minutes.
• Remove 2 cups of broth and whisk in the flour until smooth. Add back to the pot and stir to combine. Once the soup has simmered and thickened to your liking, test the vegetables. When the potatoes are done, the soup is done!
• Mix in the minced fresh parsley or sprinkle it on top as garnish, and serve!

See how we calculate recipe costs here.

Notes

*I use the Better Than Bouillon brand.

**Dicing your potatoes small will help them cook faster.

***Room temperature half & half and cream are ok in this soup. For dairy-free, use coconut milk or blend a small amount of the potatoes and broth, adding it back to the soup pot. You can also make a slurry by removing a cup of broth and whisking 1 Tbsp flour into it, pouring the thickened liquid back into the pot, and repeating this step until the desired thickness is reached. Use dairy-free butter, too!

****It’s important that the chowder doesn’t come to a boil. This can cause the milk to separate, which we don’t want! Room temperature milk and a gentle simmer are best. Also, be sure to turn the heat to medium-low before adding the milk.

Nutrition

Serving: 1.5cups | Calories: 196kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Sodium: 786mg | Fiber: 4g

how to make Potato Corn Chowder step-by-step photos

Gather all your fresh ingredients: Prepare the vegetable broth by mixing 4 tsp vegetable bouillon with 8 cups hot water.

Sauté the vegetables: Heat a large soup pot over medium-high heat and add 1 diced yellow onion, 3 Tbsp minced garlic, 2 cups diced celery, 1 tsp dried thyme, ¼ tsp chili flakes, 1 tsp salt, ¼ tsp black pepper, 2 Tbsp salted butter, and 1 Tbsp olive oil. Sauté the vegetables in the oil until they start to soften, about 8 minutes.

Cook all together: Reduce the heat to medium-low and add ½ Tbsp apple cider vinegar, 1.5 lbs potatoes (diced small), and 12 oz. rinsed frozen corn. Combine with the garlicky veggies and cook until the potatoes are about half cooked (still have a little bit of bite to them). This will take about 10 minutes.

Whisk in flour: Remove 2 cups of broth from your soup pot. Whisk in 2 Tbsp of all-purpose flour until smooth with no lumps. Add this slurry mixture back to the pot and stir to combine.

Simmer soup: Simmer the soup until it reaches your desired thickness. Test the vegetables; once the potatoes are fully cooked, the soup is ready to serve! Mix in 1 Tbsp minced fresh parsley, or use it to garnish each bowl as desired. Serve, and enjoy!

Serving Suggestions

When I serve this potato corn chowder, I always finish it with a sprinkle of fresh parsley and a pinch of chili flakes. But I love a little crunch on top, too. Ranch oyster crackers are the perfect topping because they’re super easy to make and completely addictive! Or, you could crisp up some bacon in the air fryer (or your favorite veggie alternative) and crumble it over the top for a crispy, smoky finish. However, no cozy bowl of chowder is complete without some warm, crusty bread on the side. If I don’t have a fresh loaf, I’ll grab a cheap store-bought one, but nothing beats homemade. If you want to try your hand at it, our easy no-knead bread recipe is perfect for dunking!

How to Store

Once cooled, store any leftover potato and corn chowder in the fridge for 3-4 days. You can also freeze it in individual freezer-safe containers for up to 3 months. Just keep in mind that potatoes can become mushy when frozen, so the texture may change when reheated. Thaw it overnight in the refrigerator and gently simmer on the stovetop to reheat.

More Hearty Soups with Potato

Split Pea Soup

$9.51 recipe / $1.58 serving

Chicken Pot Pie Soup

$10.19 recipe / $1.69 serving

Kapusniak (Ukrainian Sauerkraut Soup)

$11.33 recipe / $1.13 serving

Creamy Potato Soup

$6.16 recipe / $1.02 serving

The post Potato Corn Chowder appeared first on Budget Bytes.

“I made this to go with teriyaki chicken! It was great with that, but I used the leftover rice to make a vegetable fried rice a few days later and it was SO good!! Will definitely make this again.”

Morgan

This incredible rice is deceptively simple. It’s just long-grain white jasmine rice cooked in a mixture of coconut milk and water, with a little minced garlic and salt for depth. THAT’S IT. It sounds so plain, but you’ll be blown away on the first bite. 

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Coconut Rice

This savory coconut rice features fragrant jasmine rice, rich coconut milk, and savory garlic for a simple yet delicious side dish.

Course Side Dish

Cuisine Asian

Total Cost $2.88 recipe / $0.48 serving

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 about ¾ cup each

Calories 295kcal

Author Beth Moncel

Ingredients

• 1 1/2 cups long-grain jasmine rice $0.73
• 1 clove garlic, minced $0.04
• 3/4 tsp salt $0.03
• 1 13.5oz. can coconut milk $1.64
• 1 cup water $0.00

Instructions

• Rinse the jasmine rice using a wire mesh strainer or a bowl, making sure to pour off as much excess water as possible. Add the rinsed rice to a pot along with the minced garlic and salt.
• Add the coconut milk and water to the pot. Give the rice a brief stir.
• Place a lid on the pot, turn the heat up to high, and allow the liquid to come up to a full boil. Once it reaches a full boil, turn the heat down to low. Allow the rice to simmer over low for 15 minutes. Make sure the pot maintains a simmer. Do not stir or lift the lid as the rice simmers.
• After simmering for 15 minutes, remove the pot from the heat and let the rice rest an additional 5 minutes without lifting the lid. Finally, after the rice has rested, you lift the lid and fluff with a fork. Serve hot.

See how we calculate recipe costs here.

Notes

• I use canned coconut milk, not the kind you’d use as a substitute for dairy milk—that’s just too watery. I’ve tried it with full fat and light, and it turns out great with both. Full-fat canned coconut rice tastes ultra-rich, while lite has a slightly milder coconut flavor with a lighter texture. Use what you prefer!
• I use jasmine rice in this recipe, specifically white, long-grain jasmine rice. It really takes the flavor over the top, so definitely get it if you can! Yes, it’s more expensive than plain white rice, but it’s totally worth the price. Plus, since it’s shelf-stable, it won’t go to waste! You can use long-grain jasmine rice in place of plain white rice in most recipes for an extra flavor boost.
• You can also make this coconut rice with a rice cooker instead of in a pot on the stovetop. Simply add all of the ingredients to the slow cooker and press go! 

Nutrition

Serving: 1Serving | Calories: 295kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Sodium: 303mg | Fiber: 1g

How to Make Coconut Rice — Step By Step Photos

Rinse 1 1/2 cups long grain white jasmine rice, making sure to pour off as much excess water as possible. Add the rinsed rice to a pot along with one clove of minced garlic and ¾ tsp salt.

Add one 13.5 oz. can of coconut milk to the saucepan with the rice.

Add an additional cup of water. Give the rice a brief stir. Place a lid on the pot, turn the heat up to high, and allow the liquid to come up to a full boil. Once it reaches a full boil, turn the heat down to low. Allow the rice to simmer over low for 15 minutes. Make sure the pot maintains a simmer. Do not stir or lift the lid as the rice simmers.

After simmering for 15 minutes, remove the pot from the heat and let the rice rest an additional 5 minutes without lifting the lid. Finally, after the rice has rested, you may lift the lid.

Fluff the rice with a fork and then serve.

I garnish my rice with sliced green onion and toasted coconut, but you don’t need them to make this rice taste amazing! It’s mind-blowing on its own!

What to Serve with Coconut Rice

This super delish rice is a great side dish to any Asian or tropical-inspired meal. I use it as a bed for honey sriracha tofu, teriyaki chicken, baked ginger salmon, or sweet chili chicken stir fry bowls. I’ve also served it as a side with these chicken lettuce wraps before!

More Flavored Rice Recipes

Tomato Rice

$3.05 recipe / $0.38 serving

Mushroom Rice

$2.93 recipe / $0.73 serving

Cilantro Lime Rice

$2.50 recipe / $0.42 serving

Seasoned Rice

$0.95 recipe / $0.16 serving

The post Coconut Rice appeared first on Budget Bytes.

bakery-style lemon blueberry muffins

I’ve made my fair share of muffins over the years, and I’ve got my base recipe down to a tee. It’s light, fluffy, and always turns out perfectly moist—no dry, crumbly muffins here! From there, I’ve been experimenting with different mix-ins. I love my apple cinnamon muffins (a must-try if you love warm, cozy flavors), but these homemade lemon blueberry muffins have definitely taken the top spot on my list. They’re bright and fresh and so incredibly easy to make! This means I can skip the coffee shop line and whip up a batch at home whenever the craving strikes. Budget-friendly AND delicious? Yes, please!

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Lemon Blueberry Muffins Recipe

This easy Lemon Blueberry Muffins recipe is made with juicy blueberries and is topped with a sweet lemon glaze. These bakery-worthy treats are a MUST-TRY!

Course Breakfast, Dessert

Cuisine American

Total Cost ($7.00 recipe / $0.70 serving)

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 muffins

Calories 305kcal

Author Marsha McDougal

Equipment

• Muffin Pan
• Hand Mixer

Ingredients

• 2 lemons $1.16
• 1 ¾ cup all-purpose flour $0.36
• 1 tsp baking powder $0.06
• 1 tsp baking soda $0.04
• ½ tsp salt $0.02
• ¼ tsp cinnamon $0.03
• 1 cup granulated sugar $0.40
• 4 tbsp salted butter, melted $0.49
• 2 Tbsp cooking oil $0.08
• ½ cup plain yogurt, room temperature $0.62
• 2 large eggs, room temperature $0.74
• 1 ½ tsp vanilla extract $0.95
• 1 cup blueberries $1.50

Glaze (optional)

• 1 cup powdered sugar $0.55
• 2 Tbsp lemon juice $0.00
• 1 tsp lemon zest $0.00

Instructions

• Preheat the oven to 350°F. Wash, zest and juice the lemons. Set the lemon zest and the lemon juice to the side.
• In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.
• In a separate bowl, combine the sugar, melted butter, and oil. Use a hand mixer to beat the ingredients together until combined. Now add the room temperature yogurt, room temperature eggs, vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Blend together using the mixer to combine.
• Pour the wet ingredients into the same bowl as the dry ingredients. Stir both together until just combined. Be careful not to overmix at this point.
• Add the blueberries to the bowl and fold them into the batter until just combined.
• Divide the batter between ten or twelve greased or lined muffin wells.
• Bake the muffins for 25 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling.
• While the muffins are cooling, make the glaze. In a small bowl combine the powdered sugar, 2 Tbsp of lemon juice, and 1 tsp of lemon zest. Drizzle the glaze over the muffins once they're fully cooled. Enjoy!

See how we calculate recipe costs here.

Notes

• Fresh blueberries are my preferred choice, but you can also use frozen blueberries. No need to thaw them first! 
• Be sure to use room temperature eggs and yogurt. Room temperature ingredients will help the batter come together smoothly and evenly.
• Don’t overmix the batter. Overmixing will cause the muffins to become dense instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.

Nutrition

Serving: 1muffin | Calories: 305kcal | Carbohydrates: 54g | Protein: 4g | Fat: 9g | Sodium: 324mg | Fiber: 2g

how to make Lemon Blueberry Muffins step-by-step photos

Gather all of your ingredients.

Prep the lemons: Preheat your oven to 350°F. Thoroughly wash, zest, and juice 2 lemons. Place the lemon zest and juice to one side for now.

Mix dry ingredients: Add 1 ¾ cup flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, and ¼ tsp cinnamon to a large mixing bowl. Whisk together until well combined.

Beat in a separate bowl: In a different bowl, add 1 cup granulated sugar, 4 tbsp melted salted butter, and 2 Tbsp cooking oil. Beat these ingredients together using a hand mixer until combined.

Combine: Now add ½ cup room temperature yogurt, 2 large room temperature eggs, 1 ½ tsp vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Use your hand mixer to combine everything together.

Mix wet and dry ingredients together: Pour your wet ingredients into the bowl of dry ingredients. Mix until just combined with no traces of flour left in the batter. Be careful not to overmix the batter.

Add blueberries: Fold 1 cup of fresh blueberries into the batter until just combined. Folding in the blueberries gently will help prevent them from breaking and avoid overmixing the batter.

Put in muffin tin: Evenly divide the batter between ten (or twelve) well-greased or lined muffin wells.

Bake: Bake your lemon blueberry muffins for 25 minutes, or until they’re golden brown on top and a toothpick inserted into the center comes out clean. Let them cool in the muffin pan for about 5 minutes before carefully loosening the edges with a knife. Transfer the muffins to a wire rack to finish cooling.

Make the glaze: While you wait for the muffins to cool, you can make the glaze (this is optional, but recommended!). Pour 1 cup of powdered sugar into a small bowl.

Add 2 Tbsp of lemon juice and 1 tsp of lemon zest to the powdered sugar and combine.

Top the muffins: Drizzle the glaze over your freshly baked blueberry lemon muffins. Enjoy!

Storage Instructions

These lemon and blueberry muffins store really well, and my family loves snacking on them throughout the week. Once cooled and glazed, pop them into an airtight container and keep them in the fridge for 4-5 days. Want to save some for later? They freeze great for up to 3 months—just be sure to freeze them without the glaze. You can let them thaw at room temperature, but if you’re like me and can’t wait, pop them in the microwave for 30 seconds for a quick thaw and warm-up. Add the glaze after thawing, if desired.

More Easy Muffin Recipes

Zucchini Muffins

$3.53 recipe / $0.44 each

Chocolate Banana Muffins

$3.97 recipe / $0.33 serving

Carrot Cake Muffins

$4.55 recipe / $0.45 each

Pumpkin Muffins

$5.43 recipe / $0.45 each

The post Lemon Blueberry Muffins appeared first on Budget Bytes.

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Air Fryer Hard Boiled Eggs

Air Fryer Hard Boiled Eggs are the ultimate kitchen hack! Get perfectly cooked eggs every time with this effortless method.

Course Breakfast

Cuisine General

Total Cost $2.22 recipe

Prep Time 5 minutes minutes

Cook Time 17 minutes minutes

Total Time 22 minutes minutes

Servings 6 eggs

Calories 63kcal

Author Jess Rice

Equipment

• Air Fryer

Ingredients

• 6 large eggs, chilled $2.22

Instructions

• Preheat air fryer to 250°F.
• Carefully place as many hardboiled eggs as you’d like in the air fryer basket. (I made 6.)
• Cook for 17 minutes at 250°F.
• When done, transfer to an ice bath before peeling.

See how we calculate recipe costs here.

Notes

I like to prepare an ice bath (a bowl filled with cold water and ice) while my eggs are cooking. As soon as the timer goes off, I transfer the eggs to the ice bath and let them cool for a few minutes.

The total cook time can depend on the size of your eggs, the starting temperature of your eggs, and your air fryer. I specifically use large chicken eggs that are cold from the fridge. If you use room-temperature eggs or eggs that are a different size, you’ll likely have to adjust the cooking time to account for this.

If you want soft boiled eggs, try reducing the cooking time by a few minutes.

Nutrition

Serving: 1egg | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Sodium: 62mg

how to make Hard Boiled Eggs in the Air Fryer step-by-step photos

Preheat your air fryer to 250°F. Once it’s preheated, carefully place as many eggs as you like into the air fryer basket. Be sure not to overcrowd the basket. I used 6 eggs. Air fryers work by circulating hot air, so you want to make sure there is enough room for the air to circulate around each egg.

Cook the eggs for 17 minutes. While the eggs are cooking, prepare an ice bath by filling a bowl with cold water and plenty of ice.

As soon as the timer goes off, use tongs or a slotted spoon to transfer the eggs from the air fryer basket to the ice bath. This not only stops the cooking process but also makes peeling easier.

Peel your air fryer hard boiled eggs once they have cooled enough to handle.

Serving Suggestions

Aside from eating them as a snack, added to wraps, or chopped on top of salads, you can use these air fryer hard boiled eggs just like you would use regular boiled eggs! Here are some ideas:

• To make deviled eggs
• On top of a grain bowl
• On top of avocado toast
• In an egg salad
• In a potato salad or pasta salad
• To make pickled eggs
• In a Niçoise salad
• In a breakfast burrito
• On top of homemade pizza

Storage Instructions

Unpeeled hard boiled eggs will last up to a week in the refrigerator. Peeled eggs can also be refrigerated in an airtight container for up to a week, but they’re best if eaten within 2 days.

More Egg Recipes

Poached Eggs

Scrambled Eggs

$0.83 recipe / $0.41 serving

How to Fry an Egg

Egg Muffins

$2.01 recipe / $0.34 serving

The post Air Fryer Hard Boiled Eggs appeared first on Budget Bytes.

This classic Italian pasta dish is traditionally made with spaghetti, garlic, olive oil, and some pasta water to create a glossy, flavorful sauce. That’s it! No cream, no heavy sauces. It quite literally means “spaghetti with garlic and oil” in Italian. My version keeps all that simplicity but adds a few extra layers of flavor to make it even more irresistible. However, you can skip these if you’d like and stick to the OG version. It’s still equally as delicious.

True story: One of my private clients requested spaghetti aglio e olio for almost every dinner. So, needless to say, I can whip it up with my eyes closed (not recommended) in no time. I think this garlicky, rich spaghetti is the dish I’ve made the most as a professional chef, which is funny because it’s so freakin’ simple!

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Spaghetti Aglio e Olio Recipe

This Spaghetti Aglio e Olio recipe is garlicky, flavorful, and made using simple pantry staples. Perfect for busy weeknights with minimal effort!

Course Main Course

Cuisine Italian

Total Cost ($5.35 recipe / $0.66 serving)

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 367kcal

Author Jess Rice

Equipment

• Large Pot
• Large Saucepan

Ingredients

• 1 lb spaghetti $0.98
• 1 tsp salt, divided $0.05
• 1 bulb garlic (about 20 cloves), peeled and sliced thin $0.70
• ¼ tsp freshly cracked black pepper $0.05
• ½ tsp cracked red pepper $0.06
• ½ cup olive oil $1.55
• ½ cup Parmesan cheese, grated $1.80
• 1 Tbsp minced Italian parsley $0.08
• 2 Tbsp lemon juice $0.08
• ¼ cup pasta water (reserved from cooking the spaghetti) $0.00

Instructions

• Gather ingredients and set a large pot of water to boil, adding ½ tsp salt to the water.
• Once pasta has been cooked until al dente, about 10 minutes, strain the pasta, reserving ¼ cup of pasta water.
• In a large saucepan over medium-low heat, sauté sliced garlic with black pepper, ½ tsp salt, and red pepper flakes in olive oil. Sauté until fragrant, about 2 minutes.
• Pour strained cooked pasta into the large saucepan with the sautéed garlic and oil.
• Toss thoroughly so every piece of spaghetti is coated in garlicky oil. Then, add grated parmesan cheese, parsley, lemon juice, and 2 Tbsp of pasta water. Toss to combine so the cheese melts into the sauce and covers all of the pasta. Add a little more starchy pasta water, only if needed to achieve a looser texture if desired.

See how we calculate recipe costs here.

Notes

• I know Parmesan Cheese isn’t a traditional ingredient, but the salty, umami flavor of parmesan complements the garlic and olive oil beautifully. I only add enough to lightly coat the pasta, not so much that it becomes a cheesy spaghetti dish like Cacio e Pepe.
• I use a whole head of garlic, about 20 cloves, to make 8 servings of spaghetti aglio e olio. It may seem like a lot, but trust me, it’s what gives the dish its bold and irresistible flavor! The trick is to slice the garlic thinly so it infuses into the oil and doesn’t burn.
• Some classic recipes add fresh chili peppers to create ‘spaghetti aglio olio e peperoncino’ (spaghetti with garlic, oil, and chili pepper). I prefer to use cracked red pepper flakes as they’re cheaper, and I can better control the level of heat.

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 45g | Protein: 10g | Fat: 16g | Sodium: 399mg | Fiber: 2g

how to make Spaghetti Aglio e Olio—step by step photos

Gather all of your ingredients and bring a large pot of water to a boil, seasoning it with ½ tsp of salt.

Cook 1 lb spaghetti until al dente (about 10 minutes). Strain the pasta and reserve ¼ cup of pasta water.

Over medium-low heat, sauté 1 bulb of sliced garlic (about 20 cloves) with ¼ tsp black pepper, ½ tsp salt, and ½ tsp red pepper flakes with ½ cup olive oil in a large saucepan until fragrant (about 2 minutes). Be careful not to burn the garlic!

After 2 minutes, your garlic should be fragrant and ready to toss with the spaghetti.

Pour your strained spaghetti into the saucepan with the sautéed garlic and oil. Toss the spaghetti well until every piece is coated in the garlic oil.

Add ½ cup grated Parmesan cheese, 1 Tbsp minced Italian parsley, 2 Tbsp lemon juice, and 2 Tbsp of your reserved pasta water.

Toss to combine so the cheese melts into the sauce and covers all the spaghetti. If desired, you can add a little more reserved pasta water to achieve a looser texture. Serve and enjoy!

Serving Suggestions

When serving spaghetti aglio e olio, I like to keep the sides simple and fresh. My Greek salad recipe is currently on rotation in my house, and it goes perfectly with this pasta dish. I also like a simple sautéed veggie that I can throw together while the spaghetti cooks. Sautéed green beans, broccoli, or Brussels sprouts are all great options.

Storage & Reheating

This spaghetti aglio e olio recipe is definitely best served fresh. The spaghetti can become dry and a bit clumpy when reheated. But if you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water to the spaghetti and microwave or heat in a pan (with a little oil) over medium-low heat until warmed through.

More Easy Spaghetti Recipes

Chicken Spaghetti RECIPE

$13.36 recipe / $2.23 serving

Easy Spaghetti Carbonara

$4.48 recipe / $0.74 serving

Baked Spaghetti

$8.95 recipe / $1.49 serving

Spaghetti with Hidden Vegetable Pasta Sauce

$6.21 recipe / $1.55 serving

The post Spaghetti Aglio e Olio appeared first on Budget Bytes.

Serving Suggestions

I like pairing this ultra-rich pasta dish with a side salad made from leafy greens, cherry tomatoes, and sliced red onion. I almost always have these veggies in my fridge, so it’s a great way to use them up and add some freshness to the meal. Or, if you’re not in the mood for a salad, garlic bread is the only other way to go!

Storage and Reheating

This cheesy skillet ravioli dinner makes great leftovers! It’s already super easy to make as it is, but reheating the leftovers is even easier. 😉 Once cooled, store it in airtight container. (I like to portion it into individual containers for faster reheating) and refrigerate for 3-4 days. When you’re ready to eat, just pop it in the microwave for a few minutes until heated through. Leftovers can also be frozen for up to 3 months.

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Cheesy Skillet Ravioli Recipe

This Cheesy Skillet Ravioli recipe is a one-pot meal made from two types of cheese, stuffed cheese ravioli and an easy, flavorful tomato sauce!

Course Main Course

Cuisine Amercian, Italian

Total Cost ($14.36 recipe / $3.59 serving)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 718kcal

Author Marsha McDougal

Equipment

• Large Deep Skillet

Ingredients

• 1 Tbsp olive oil $0.22
• 1 Tbsp butter $0.12
• 8 oz. baby bella mushrooms, sliced $2.08
• 2 cloves of garlic, minced $0.16
• 2 cups marinara sauce $1.59
• 1 14.5 oz. can petite diced tomatoes $1.06
• 1 tsp Italian seasoning $0.10
• ½ tsp garlic powder $0.05
• ½ tsp salt $0.02
• ¼ tsp freshly cracked black pepper $0.02
• ¼ cup water $0.00
• 20 oz. refrigerated cheese ravioli* $6.99
• 1 cup shredded mozzarella cheese $1.15
• ¼ cup grated parmesan cheese $0.80

Instructions

• Heat a large deep skillet over medium heat and add the oil and butter. Add the sliced mushrooms and sauté until they have softened and become brown. Add the minced garlic and continue to sauté for another minute until the garlic is fragrant.
• Now add the marinara sauce, diced tomatoes, Italian seasoning, garlic powder, salt, black pepper, and water to the skillet. Stir everything together to combine.
• Stir in the cheese ravioli. Cover the skillet with a lid and simmer for 5 minutes. After 5 minutes remove the lid, give the ravioli a stir, then cook for 5 more minutes uncovered.
• Now sprinkle the shredded mozzarella cheese and parmesan cheese on top. Allow the cheese to melt for several minutes on the stove top or broil the cheese for a couple minutes in the oven until melted and slightly brown on top.**
• Sprinkle with chopped parsley (optional) and enjoy with garlic bread or your favorite side salad.

See how we calculate recipe costs here.

Notes

*You can also use frozen cheese ravioli to save more money. Just make sure to cook a couple minutes longer until cooked through.

**Make sure you are using an oven-safe skillet if you choose to broil the cheese in the oven.

Nutrition

Serving: 1serving | Calories: 718kcal | Carbohydrates: 77g | Protein: 34g | Fat: 32g | Sodium: 2194mg | Fiber: 8g

how to make Cheesy Skillet Ravioli — step by step photos

Gather all of your ingredients.

Heat 1 Tbsp olive oil and 1 Tbsp butter in a large, deep skillet over medium heat. Make sure the skillet you choose is deep enough to fit all of the ingredients. Add 8 oz. sliced baby bella mushrooms and sauté until they have softened and become browned. Then, add 2 cloves of minced garlic and sauté it with the mushrooms until the garlic is fragrant.

Pour 2 cups marinara sauce, a 14.5 oz. can petite diced tomatoes, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper, and ¼ cup water into the skillet. Stir to combine anything together.

Add 20 oz. cheese ravioli to the skillet and combine, making sure each piece is coated in the sauce.

Cover with a lid and simmer for 5 minutes. Remove the lid after 5 minutes, give everything a stir, and cook for another 5 minutes uncovered.

Sprinkle over 1 cup shredded shredded mozzarella cheese and ¼ cup grated Parmesan cheese. Make sure you evenly distribute the cheese so the top is fully covered.

Let the cheese melt for several minutes on the stovetop. Alternatively, you can broil the cheese for a couple of minutes in the oven until melted and browned on top. Make sure your skillet is oven-safe if you choose to do that.

Sprinkle with freshly chopped parsley (if desired), and serve with your favorite sides. Just look at that cheese pull!! YUM.

More Cheesy Pasta Recipes

Baked Ravioli

$16.18 recipe / $2.70 serving

Stuffed Shells With Ground Beef

$17.13 recipe / $2.85 serving

Baked Mostaccioli

15.53 recipe / 1.94 serving

Easy Homemade Lasagna

$16.19 recipe / $1.80 serving

The post Cheesy Skillet Ravioli appeared first on Budget Bytes.

What is Falafel?

Can I Bake Them?

I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.

How to Serve Falafel

I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.

Storage, Freezing, & Reheating

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Homemade Falafel Recipe

This Homemade Falafel recipe packs chickpeas, fresh herbs, and spices into a flavorful, Middle-Eastern-inspired patty that's quick, easy, and delicious.

Course Appetizer, Main Course, Side Dish

Cuisine Middle-Eastern

Total Cost ($3.08 recipe / $0.16 serving)

Prep Time 1 hour hour 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 19 falafel

Calories 108kcal

Author Beth Moncel

Equipment

• Food Processor
• Baking Sheet
• Parchment Paper

Ingredients

• 2 15 oz. cans chickpeas $1.72
• ¼ red onion $0.26
• 1 handful fresh parsley, about ¼ bunch $0.26
• 1 handful fresh cilantro, about ¼ bunch $0.17
• 4 cloves garlic $0.12
• 1 tsp salt $0.01
• ½ tsp cayenne pepper $0.13
• 1 tsp ground cumin $0.08
• 1 tsp baking powder $0.04
• ½ cup flour* $0.07
• ¼ cup neutral cooking oil for frying $0.22

Instructions

• Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
• Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
• Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
• Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
• If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
• To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.

See how we calculate recipe costs here.

Notes

*Chickpea or garbanzo bean flour will give the best flavor and texture, but all-purpose flour can be used in its place.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Sodium: 148mg | Fiber: 4g

How to Make Falafel — Step By Step Photos

Gather all your ingredients.

Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.

Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.

Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.

To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.

Let them drain on a paper towel to absorb the excess oil.

And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!

More Easy Chickpea Recipes

The Best Homemade Hummus (Plus Four flavors)

$2.24 recipe / $0.37 serving

Air Fryer Chickpeas

$0.88 recipe / $0.22 serving

Pesto Chickpea Salad

$3.14 recipe / $0.79 serving

Chickpea Spread with Caramelized Onions

$3.58 recipe / $0.60 serving

The post Easy Homemade Falafel appeared first on Budget Bytes.

Canned beans can get a bad rap for being bland and flavorless, but with the right ingredients, they can be transformed into something flavorful, delicious, and nutritious! For this black bean dip, I sauté fresh jalapeños, onions, and garlic, then add them to a food processor with canned black beans, lime juice, and apple cider vinegar (to give the dip a tangy kick!). I also sprinkle over cheddar cheese and chili powder for the perfect finishing touch. If you need a quick and easy appetizer for the Super Bowl, game night, potlucks, or your next taco Tuesday, this dip is IT!

Variations to Try

This recipe for black bean dip is ready in just 20 minutes using a few fresh ingredients and pantry staples. But I’ve got a few ideas you can try to switch things up and make it your own:

• If you love spice, leave some seeds in the jalapeño peppers or add extra chili powder to the mix.
• Instead of the cheddar, use a different melty cheese, such as Monterey Jack, Pepper Jack, or your favorite vegan alternative.
• Switch out the raw garlic for roasted garlic! This will give the dip a slightly sweeter and milder garlic flavor.
• Stir in canned corn before baking for a chunkier texture.
• You could even use this recipe (minus the melted cheese) as the bottom layer in our 7-layer dip!

Storage & Reheating

I much prefer this homemade black bean dip served fresh. It’s definitely best when the cheddar is still melty and the dip is nice and warm. But if you have leftovers (which is rare in my house!), store it in an airtight container in the fridge for up to 3-4 days. Reheat it in the microwave or the oven until heated through, if desired.

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Black Bean Dip Recipe

This creamy Black Bean Dip recipe uses simple ingredients to create a delicious, Mexican-inspired appetizer for your next party, potluck, or game day!

Course Dip, Side Dish

Cuisine Mexican

Total Cost ($3.65 recipe / $0.45 serving)

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings (½ a cup per person)

Calories 224kcal

Author Jess Rice

Equipment

• Food Processor

Ingredients

• 1 Tbsp olive oil $0.19
• 2 jalapeños, deseeded and diced small $0.08
• ½ yellow onion, diced $0.47
• 1 tsp salt $0.01
• 3 cloves garlic, minced $0.09
• 2 15 oz. cans black beans, (one with liquid, one rinsed) $1.72
• 2 Tbsp lime juice $0.08
• 2 tsp apple cider vinegar $0.02
• 1 cup shredded cheddar cheese $0.98
• ⅛ tsp chili powder $0.01

Instructions

• Preheat oven to 350°F. Over medium heat, add olive oil to a pan on the stovetop and cook the diced jalapeños and onions with salt until softened and glossy, about 6 minutes.
• Add the minced garlic and sauté until fragrant, about 1-2 minutes.
• Process canned black beans (one can rinsed and strained, the other can with the liquid included) in a food processor with the cooked onions and jalapeños, lime juice, and apple cider vinegar until smooth.
• Pour the black bean dip into a 9” cast iron skillet or another oven-safe dish and sprinkle shredded cheddar cheese and chili powder on top.
• Place the skillet into the preheated oven and bake until the cheese is fully melted.
• Serve hot with your favorite tortilla chips and toppings, if desired.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving (½ a cup) | Calories: 224kcal | Carbohydrates: 28g | Protein: 13g | Fat: 7g | Sodium: 386mg | Fiber: 10g

how to make Black Bean Dip step by step photos

Start by preheating your oven to 350°F. Add 1 Tbsp olive oil to a sauté pan over medium heat. Add the 2 deseeded and diced jalapeños, the diced ½ yellow onion, and 1 tsp salt and cook until softened and glossy, about 6 minutes.

Now add 3 cloves minced garlic to the same pan and sauté until fragrant, which usually takes 1-2 minutes. Remove the pan from the heat once done.

Add 2 15 oz. cans black beans (one can rinsed and strained, the other can with the liquid included), 2 Tbsp lime juice, and 2 tsp apple cider vinegar to a food processor with the cooked onions, jalapeños, and garlic. Process until completely smooth.

Pour the dip into a 9” cast iron skillet (or another similar-sized oven-safe dish). Sprinkle over 1 cup shredded cheddar cheese and ⅛ tsp chili powder.

Bake the dip in your preheated oven until the cheese is fully melted. Keep an eye on it because everyone’s ovens are different! Top with your favorite toppings (if desired), and serve with tortilla chips. Enjoy!

Just look at all that creamy, cheesy goodness!

More Easy Dip Recipes

Easy Homemade Taco Dip

$3.98 recipe / $0.40 serving

Hot Corn Dip

$5.14 recipe / $0.86 serving

Homemade French Onion Dip

$2.85 recipe / $0.48 serving

Crab Dip

$5.07 recipe / $0.63 serving

The post Black Bean Dip appeared first on Budget Bytes.

Let’s talk about meat substitutes for a minute: if I can’t pronounce the ingredients, it’s rare that I’ll indulge or feed it to my family. (Of course, I have my guilty vegan pleasures, but I try to keep it clean!) We all know cauliflower doesn’t taste like chicken. I get that, but cauliflower is full of nutrients and minerals our bodies need, it’s cheap, and it’s filling! In the spirit of keeping things lighter and healthier, I opted to skip breading and frying my buffalo cauliflower wings—so this recipe is gluten-free, too!

What Are Cauliflower Wings?

These buffalo cauliflower wings are my healthier, vegetarian take on buffalo chicken wings. Instead of using chicken, I use cauliflower florets as the ‘wings,’ which are seasoned with simple spices, including garlic powder, onion powder, and cayenne pepper. I bake them until crispy and golden and toss them in a homemade buffalo sauce made with Frank’s RedHot sauce and melted butter. It’s that easy!

Recipe Tips & Suggestions

1. Separate your cauliflower into large, evenly sized florets. This will help them cook at the same rate in the oven and give you a substantial ‘wing’ to bite into!
2. Line your baking sheet. I always line my baking sheet with parchment paper to avoid any sticking. This makes clean-up easier, too!
3. Space the florets out. If your cauliflower is piled up on each other, they’ll steam rather than roast. And don’t forget to flip them halfway through baking for even crisping.
4. Try using your air fryer. I always make this recipe in the oven because a baking sheet can hold more florets than an air fryer basket. However, our roasted cauliflower recipe includes directions for cooking cauliflower in an air fryer, so feel free to try that method before adding the buffalo sauce. You’ll likely have to work in batches with an air fryer but could be a good option if you’re making a smaller portion.

How to Serve Buffalo Cauliflower Wings

I usually treat these cauliflower wings just like traditional chicken wings and serve them with celery sticks, carrot sticks, and a bowl of creamy ranch or blue cheese dressing. They’re perfect for game day, movie nights, or any time I’m craving something spicy and indulgent! I also like them as a side dish with black bean burgers and French fries as a vegetarian twist on classic bar food. Or, sometimes, I just mix them into a big pasta salad and call it a day!

Prep Ahead & Leftovers

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Buffalo Cauliflower Wings Recipe

This Buffalo Cauliflower Wings recipe is what vegetarian dreams are made of! Tangy, flavorful, and perfect for game day, parties, or anytime!

Course Main Course, Side Dish

Cuisine American

Total Cost ($7.62 recipe / $1.90 serving)

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings (about 1 cup of cauliflower each)

Calories 189kcal

Author Jess Rice

Equipment

• Baking Sheet

Ingredients

• 2 heads of cauliflower, separated into large florets (about 2lbs) $5.94
• 1 tsp garlic powder $0.10
• 1 tsp onion powder $0.10
• 1 tsp paprika $0.10
• ⅛ tsp cayenne pepper $0.03
• 1 tsp salt $0.03
• 2 Tbsp olive oil $0.44
• 2 Tbsp salted butter, melted $0.28
• ¼ cup Frank’s RedHot sauce $0.60

Instructions

• Preheat oven to 400°F and line a baking sheet with parchment. Break apart cauliflower heads into “drumstick-size” florets.
• Combine garlic powder, onion powder, paprika, cayenne pepper, salt, and oil.
• Toss cauliflower florets in spice and oil mixture, and transfer to lined baking sheet, spread out so they aren’t touching. (They will steam instead of bake if they are piled on top of each other.)
• Bake cauliflower florets for 15 min. Meanwhile, make buffalo sauce by melting butter and adding hot sauce.
• After 15 minutes in the oven, flip cauliflower using tongs. Bake another 15-20 min until golden brown with crispy edges.
• Brush the cauliflower florets with homemade buffalo sauce. Serve hot with blue cheese or ranch dressing and fresh carrots and celery sticks.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 189kcal | Carbohydrates: 15g | Protein: 6g | Fat: 14g | Sodium: 1174mg | Fiber: 6g

how to make Buffalo Cauliflower Wings step by step photos

Start by preheating your oven to 400°F. Line a baking sheet with parchment paper and set aside for now. Break apart 2 heads of cauliflower into “drumstick-size” florets and gather the rest of your ingredients.

Add 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, ⅛ tsp cayenne pepper, and 1 tsp salt to a bowl and whisk in 2 Tbsp olive oil.

Toss your prepared cauliflower florets in the spice and oil mixture until each piece is coated.

Once covered in the seasoning mix, spread the cauliflower florets out onto the parchment-lined baking sheet. Make sure they’re not overlapping or touching (they’ll steam instead of bake if they are piled on top of each other.)

Bake the cauliflower in the preheated oven for 15 minutes. Meanwhile, add 2 Tbsp melted salted butter and ¼ cup Frank’s RedHot sauce to a bowl and whisk to combine.

After they’ve been in the oven for 15 minutes, flip the cauliflower florets using kitchen tongs. Bake them until each piece is golden brown with crispy edges, about 15-20 minutes more.

Brush the cauliflower with your homemade buffalo sauce. Serve hot with your favorite dipping sauces (I like ranch and blue cheese dressing!), fresh carrots, and celery sticks.

More Vegetarian Cauliflower Recipes

Cauliflower Parmesan

$8.12 recipe / $2.03 serving

Cauliflower Tacos with Romesco Sauce

$10.84 recipe / $2.71 serving

Marinated Cauliflower Salad

$8.40 recipe / $1.05 serving

Southwest Cauliflower Rice

$3.00 recipe / $0.75 serving

The post Buffalo Cauliflower Wings appeared first on Budget Bytes.

What is Spanish Rice?

Spanish rice, also known as ‘arroz rojo’ or Mexican rice, is a popular Mexican side dish. It’s made by sautéing rice with onions, then cooking it with tomatoes, broth, and sometimes spices to give it a delicious flavor. Despite being a Mexican side dish, it’s believed the name ‘Spanish rice’ comes from the fact that rice was introduced to Mexico by Spanish settlers in the 1500’s. There are many variations of this dish, but my recipe is a simple and delicious version that you can make any night of the week!

Spice It Up!

The canned tomatoes with green chiles already add a little kick to this recipe, but not enough that it’s too spicy (my daughter eats this with no problem). But if you like things a little hotter, feel free to add in some spicy taco seasoning, chili powder, or cayenne pepper. You can also top your rice with fresh jalapeños or a drizzle of hot sauce for a serious kick of heat!

Serving Suggestions

It doesn’t matter if I’m making homemade sheet pan fajitas or a vegetable tamale pie, this easy Spanish rice is ALWAYS on the menu. It goes so well with practically any Mexican or Tex-Mex dish and even makes a great addition to cheese and bean burritos or as a side to any tacos, such as our tajín shrimp tacos. I sometimes add this rice to my taco salad for an extra filling lunch option for my family, too.

How to Store Spanish Rice

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Spanish Rice Recipe

This recipe for Spanish Rice is made with 5 simple ingredients and is the perfect side dish for any Mexican-inspired meal. Easy & budget-friendly!

Course Side Dish

Cuisine Mexican, Spanish

Total Cost $3.37 recipe / $0.42 serving

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 cups (1 cup per serving)

Calories 217kcal

Author Jess Rice

Ingredients

• 2 Tbsp olive oil $0.38
• ½ yellow onion, minced (about 1 cup) $0.45
• 2 cups white rice $0.44
• 2 cups vegetable broth* $0.18
• 2 10 oz cans of diced tomatoes with green chiles $1.92

Instructions

• Heat the olive oil in a large skillet with the minced onion until glossy.
• Add the rice to the skillet. Toss to coat it and toast.
• Add the broth and canned diced tomatoes with juices.
• Simmer lightly covered for 20 minutes until all of the liquid is absorbed. Fluff up the rice with a fork and serve!

See how we calculate recipe costs here.

Notes

*We like to use Better Than Bouillon to keep costs down. The recommended ratio for broth using Better Than Bouillon is 1 tsp bouillon to 1 cup water. As the bouillon is already salty, I didn’t add any extra salt to this recipe. If you aren’t using bouillon, you may want to add 1 tsp of salt when you add your broth to the skillet.

Nutrition

Serving: 1cup | Calories: 217kcal | Carbohydrates: 41g | Protein: 4g | Fat: 4g | Sodium: 535mg | Fiber: 1g

how to make Spanish Rice – step by step photos

Heat 2 Tbsp olive oil in a large skillet with ½ a minced yellow onion until glossy.

Add 2 cups uncooked white rice to the skillet. Toss to coat it and toast.

Add 2 cups vegetable broth and 2 10 oz canned diced tomatoes with juices.

Simmer lightly covered for 20 min until all of the liquid is absorbed. Fluff up the rice with a fork and serve!

More Delicious Rice Recipes

Easy Taco Rice

$2.27 recipe / $0.38 serving

Cilantro Lime Rice

$2.50 recipe / $0.42 serving

Arroz Verde (Green Rice)

$6.93 recipe / $1.15 serving

Seasoned Rice

$0.95 recipe / $0.16 serving

The post Spanish Rice appeared first on Budget Bytes.