12 Affordable Rice-Based Dinner Recipes for Budget-Friendly Meals

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If you’re looking for affordable dinner ideas, rice is your best friend! You can whip up tasty Vegetable Fried Rice, a comforting Chicken and Rice Casserole, or vibrant Spanish Rice and Beans. Try a quick Shrimp Stir-Fry with Rice or creamy Mushroom Risotto for something special. Don’t forget about stuffed bell peppers or Thai Basil Pork with Jasmine Rice. Each dish is delicious, budget-friendly, and adaptable, catering to your pantry staples and cravings. There’s so much more to explore!

Vegetable Fried Rice

Vegetable fried rice isn’t only a delicious and satisfying dish but also an excellent way to utilize leftover rice and a variety of vegetables you have on hand. This dish is perfect for a quick weeknight meal or as a filling side to complement other dishes.

It’s customizable, allowing you to incorporate seasonal vegetables or any leftovers lurking in your fridge. With a few simple ingredients and a touch of soy sauce, you can whip up a healthy and flavorful meal in no time.

Beyond its convenience, vegetable fried rice is a budget-friendly option that keeps costs low, making it ideal for families or anyone looking to save. With just a few staple ingredients, you can create a dish that’s both filling and nutritious.

Plus, it’s perfect for serving a crowd or meal prepping for the week ahead, providing a wholesome option packed with veggies and flavor.

Ingredients:

• 2 cups cooked rice (preferably day-old)
• 2 tablespoons vegetable oil
• 1 cup mixed vegetables (peas, carrots, bell peppers, etc.)
• 2 green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil (optional)
• Salt and pepper to taste
• Fresh cilantro (for garnish, optional)

To make the vegetable fried rice, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant.

Then, add the mixed vegetables and stir-fry for 2-3 minutes until they’re tender. Next, add the cooked rice, soy sauce, sesame oil, salt, and pepper. Stir everything together until the rice is heated through and coated with the sauce.

Ultimately, fold in the chopped green onions and remove from heat. Serve hot, garnished with fresh cilantro if desired.

When preparing vegetable fried rice, it’s crucial to use cold, day-old rice if possible, as this helps achieve the perfect texture and prevents the rice from becoming mushy during cooking.

Feel free to get creative and add protein sources such as scrambled eggs, tofu, or cooked chicken for an extra heartiness. Finally, adjust the seasonings according to your taste, trying out different sauces or spices for a unique twist on this classic dish!

Chicken and Rice Casserole

Chicken and rice casserole is a classic comfort food that brings together hearty ingredients in one dish, making it an ideal choice for busy weeknight dinners. This dish isn’t only filling but also budget-friendly, allowing you to feed a family without breaking the bank. The combination of tender chicken, creamy sauce, and fluffy rice creates a satisfying meal that everyone will love.

Making chicken and rice casserole is straightforward, which is another reason it earns a spot in your recipe rotation. With minimal preparation and simple ingredients, this dish can be prepared in under an hour. Plus, it’s versatile—you can customize it with your favorite vegetables or spices to suit your taste preferences.

Ingredients:

• 2 cups cooked rice
• 2 cups cooked chicken, shredded or diced
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil (optional)

To prepare the chicken and rice casserole, preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked rice, shredded chicken, cream of chicken soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, and season with salt and pepper.

Mix well until all ingredients are evenly incorporated. Pour the mixture into a greased 9×13-inch casserole dish, smoothing the top. Bake in the oven for 25-30 minutes, or until the casserole is bubbly. During the last 5 minutes of baking, sprinkle shredded cheddar cheese on top, allowing it to melt and become golden.

For an added flavor boost, try sautéing some fresh onions and garlic in olive oil before adding them to the casserole mix. This enhances the overall taste of the dish. Additionally, consider substituting the cream of chicken soup with a homemade creamy sauce for a healthier option, or experiment with different types of cheese to give the casserole an extra cheesy kick.

If you have leftovers, this dish reheats beautifully—just cover it tightly and store it in the refrigerator for up to three days.

Spanish Rice and Beans

Spanish rice and beans is a hearty and flavorful dish that brings together the vibrant essence of Spanish cuisine. This recipe not only highlights the comforting textures of rice and beans but also infuses them with a medley of spices and vegetables, creating a satisfying meal that’s perfect for any day of the week. Additionally, it’s an economical option, making it an excellent choice for families or anyone looking to stretch their food budget while still enjoying a delicious and nutritious dinner.

Whether served as a main course or as a side dish, Spanish rice and beans is versatile and can be easily modified to suit your tastes. It’s also a fantastic way to incorporate high-fiber ingredients into your diet without spending a lot of money. The combination of white rice, black or pinto beans, and a variety of spices creates a dish that isn’t only filling but bursting with flavor.

Let’s explore the simple ingredients and method that will have you enjoying this easy meal in no time!

Ingredients:

• 1 cup long-grain rice
• 2 cups vegetable broth
• 1 can (15 oz) black beans or pinto beans, drained and rinsed
• 1 medium onion, diced
• 1 bell pepper (red or green), diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon chili powder (adjust to taste)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro or parsley for garnish (optional)
• Lemon or lime wedges for serving (optional)

Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5 minutes. Stir in the minced garlic, cumin, paprika, and chili powder, and cook for an additional minute until fragrant.

Add the rice to the skillet, stirring to coat the grains with the spices, then pour in the vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and has absorbed most of the liquid. Finally, stir in the beans and season with salt and pepper before serving.

When cooking Spanish rice and beans, consider adding additional ingredients to enhance the flavor, such as diced tomatoes or corn for a pop of sweetness. You can also adjust the spiciness level by incorporating jalapeños or hot sauce if you prefer a kick.

For a complete meal, serve alongside some sliced avocados or a fresh salad. Always remember to let the rice sit covered for a few minutes after cooking to help fluff it up before serving, ensuring that every bite is perfectly cooked and delicious.

Shrimp Stir-Fry With Rice

Shrimp stir-fry with rice is a delightful and quick meal that packs a punch of flavor while remaining budget-friendly. This dish celebrates the versatility of shrimp, which isn’t only a source of protein but also absorbs the wonderful sauces and seasonings used in the stir-fry. Paired with fluffy rice, it creates a satisfying dinner that can be prepared in under 30 minutes, making it perfect for busy weeknights.

Using fresh or frozen shrimp, this stir-fry allows for endless variations with seasonal vegetables. You can incorporate whatever produce you have on hand, such as bell peppers, broccoli, or snap peas, making it a flexible choice that can accommodate personal preferences and pantry staples.

The light, savory sauce complements the shrimp beautifully, ensuring that each bite is full of flavor.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 cups cooked rice (white or brown)
• 1 cup bell peppers, sliced (red, yellow, or green)
• 1 cup broccoli florets
• 1 cup snap peas or snow peas
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Green onions, chopped (for garnish)

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and grated ginger, sautéing until fragrant, which takes about 30 seconds.

Then, toss in the shrimp and cook for 3-4 minutes until they turn pink. Next, add the sliced bell peppers, broccoli florets, and snap peas; stir-fry for another 3-4 minutes until the vegetables are tender-crisp. Drizzle in the soy sauce and oyster sauce (if using), mixing everything thoroughly.

Finally, serve the stir-fry over the cooked rice and garnish with chopped green onions.

When cooking shrimp, keep an eye on their color as they cook, since overcooking can lead to a rubbery texture. If you’re using frozen shrimp, make sure to thaw them properly before adding them to the skillet; a quick soak in cold water will do the trick.

Feel free to play around with additional spices or even a squeeze of lime for an invigorating twist. Pairing this dish with a side of homemade spring rolls can also elevate your meal without breaking the bank.

Creamy Mushroom Risotto

Creamy mushroom risotto is a delightful dish that marries the rich flavors of mushrooms with the creamy texture of Arborio rice. This Italian classic isn’t only satisfying but also budget-friendly, making it an excellent option for weeknight dinners. The process of slowly cooking the rice allows it to absorb the flavorful broth while releasing its starches, creating a luscious, creamy consistency that’s irresistible. This dish can be enjoyed on its own or served alongside a protein, making it versatile for various menus.

Making risotto does require some attention, but that just adds to the joy of preparing this comfort food at home. The ingredient list is simple, yet when combined, they create a meal that feels gourmet. With the earthy flavors of mushrooms harmonizing with the creamy rice, this dish will impress your family and friends while still being easy on your wallet.

• 1 cup Arborio rice
• 4 cups low-sodium vegetable or chicken broth
• 1 cup mushrooms, sliced (any variety you prefer)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Parmesan cheese, grated
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

In a large saucepan, heat the olive oil over medium heat and add the chopped onions, cooking until they become translucent. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are softened. Stir in the Arborio rice, allowing it to toast for about 2 minutes before gradually adding the warmed broth, one ladle at a time, stirring continuously until the liquid is mostly absorbed.

Repeat this process until the rice is al dente and creamy, which should take about 18-20 minutes. Stir in the heavy cream and Parmesan cheese, seasoning with salt and pepper to taste, and cook for an additional minute. Serve hot, garnished with fresh parsley.

When preparing creamy mushroom risotto, it’s crucial to maintain the right balance of liquid and rice to achieve that signature creaminess. Always use warmed broth to help maintain the cooking temperature and reduce the risk of the rice becoming mushy.

Don’t rush the stirring process; this helps release the starches from the rice that contribute to the dish’s silky texture. Experiment with different types of mushrooms or add vegetables like peas or asparagus for added flavor and nutrition. Enjoy your cooking and savor every bite of this comforting dish!

Coconut Curry Rice Bowl

A Coconut Curry Rice Bowl is a delightful combination of flavors and textures, bringing together fragrant rice, a rich coconut curry sauce, and a medley of vegetables. This dish isn’t only delicious but also budget-friendly, making it an excellent choice for a wholesome meal. The creaminess of the coconut milk paired with aromatic spices creates a comforting and satisfying dish that’s perfect for any time of the year.

This recipe is incredibly versatile; you can customize it by using your favorite vegetables, adding protein sources like chickpeas or tofu, and adjusting the spice level to your preference. It’s a fantastic way to use up leftover rice and can easily become a staple in your dinner rotation. Whether you’re cooking for yourself or for a family, this Coconut Curry Rice Bowl is sure to please everyone at the table.

Ingredients:

• 1 cup rice (white or brown)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon ginger paste (or fresh ginger, grated)
• 1 tablespoon garlic, minced
• 1 cup mixed vegetables (bell peppers, carrots, peas)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges (optional)

Cook the rice according to the package instructions. In a large skillet or saucepan, heat a bit of oil over medium heat, then add the garlic and ginger, sautéing until fragrant. Stir in the curry powder and turmeric, cooking for an additional minute before adding the coconut milk, vegetable broth, and mixed vegetables.

Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld while the vegetables soften. Once cooked, serve the curry over the rice, seasoning with soy sauce, salt, and pepper to taste. Garnish with fresh cilantro and lime wedges, if desired.

When preparing this Coconut Curry Rice Bowl, feel free to adjust the consistency of the curry by adding more broth if you prefer a saucier dish, or reduce it for a thicker sauce. Additionally, experiment with different vegetables or proteins to suit your tastes; spinach, broccoli, or even cubed sweet potatoes work wonderfully in this recipe.

Don’t hesitate to tweak the spice levels to match your heat preference, making it as mild or as spicy as you like!

Teriyaki Tofu and Brown Rice

Teriyaki Tofu and Brown Rice is a delicious and wholesome dish perfect for a satisfying dinner. This recipe isn’t only budget-friendly but also packed with protein and flavor. The savory and slightly sweet teriyaki sauce enhances the firm texture of the tofu, while the nutty flavor of brown rice adds an extra layer of richness to this meal.

By incorporating vegetables, you can create a colorful and nutrient-rich dish that everyone will enjoy. Making this recipe is simple and can be done in under 30 minutes. It’s a great option for weeknight dinners when you’re short on time but still want to whip up something healthy and fulfilling.

The ingredients are easy to find, and preparation is straightforward. Plus, it’s versatile enough to allow for substitutions based on personal preferences or what you have on hand.

Ingredients:

• 1 block firm tofu, drained and pressed
• 1 cup brown rice
• 2 cups water or vegetable broth
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1 carrot, julienned
• ¼ cup soy sauce
• 2 tablespoons honey or agave syrup
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• Sesame seeds, for garnish
• Green onions, chopped for garnish

To prepare the dish, start by cooking the brown rice according to package instructions using water or vegetable broth for added flavor. While the rice is cooking, cut the tofu into cubes and pan-fry in sesame oil over medium heat until golden brown on all sides.

In the same pan, add the minced garlic, grated ginger, and julienned carrot, cooking for another 2 minutes. Then add the broccoli and bell peppers, stirring until tender but still crisp. In a small bowl, whisk together soy sauce, honey, and rice vinegar.

Pour the sauce over the tofu and vegetables, allowing it to simmer for a few minutes until heated through. Serve the tofu and vegetables over the cooked brown rice, garnishing with sesame seeds and green onions.

For best results, be sure to press the tofu well to remove excess moisture; this will help it absorb the flavors better and achieve a crispier texture when pan-fried. Feel free to adjust the vegetables based on your preferences or what you have available—snap peas, zucchini, or mushrooms would all make excellent additions.

Additionally, if you prefer a spicier dish, consider adding a splash of sriracha or crushed red pepper flakes to the sauce for an extra kick. This dish isn’t only great for dinner but also makes for delicious leftovers!

One-Pot Mexican Rice and Chicken

One-Pot Mexican Rice and Chicken is the perfect solution for a satisfying family dinner that won’t break the bank. This dish combines flavorful spices with tender chicken and hearty rice for a meal that’s both simple and comforting. The best part is that everything is cooked in one pot, making cleanup a breeze.

Whether you’re cooking for a weeknight dinner or prepping for a gathering, this recipe is sure to please everyone at the table. The vibrant colors of the dish come from bell peppers, tomatoes, and herbs, creating a visually appealing and mouth-watering experience.

Plus, the versatility of this recipe allows for easy adjustments to suit your taste preferences. You can add different vegetables, swap out the chicken for another protein, or even make it vegetarian by using beans instead. This flexibility makes it a great go-to recipe for any occasion.

Ingredients

• 2 cups of long-grain white rice
• 1 pound of boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper (red or green), chopped
• 1 can (14 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)

In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until they become soft, about 3-4 minutes.

Then, add the minced garlic and stir for an additional minute until fragrant. Introduce the chicken pieces to the pot, cooking until they’re browned on all sides.

Once the chicken is cooked, stir in the rice, diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a simmer, cover the pot, and let it cook for about 20-25 minutes or until the rice is tender and has absorbed the liquid.

For best results, let the dish sit with the lid on for an additional 5 minutes after cooking to allow the flavors to meld beautifully. Additionally, consider topping the finished dish with fresh cilantro for a pop of color and flavor.

If you want to add more spice, a couple of diced jalapeños can be thrown in with the onion and bell pepper. For a complete meal, serve with restaurant-style tortilla chips or a side of fresh guacamole.

Stuffed Bell Peppers With Rice

Stuffed bell peppers with rice make for a colorful, nutritious, and filling meal that can fit into any budget. This delightful dish offers a perfect balance of flavors and textures, and it’s an excellent way to use leftover rice or vegetables. With the bright colors of the peppers and the warm spices, your dinner plate will be as pleasing to the eye as it’s to the palate.

To prepare stuffed bell peppers, you can customize the filling according to your taste preferences and dietary needs. Whether you prefer a classic meat and rice mixture or a vegetarian version loaded with beans and vegetables, this recipe provides a solid foundation that you can adapt. It’s also a fantastic way to sneak in some extra veggies, making it a wholesome choice for families.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked rice (white or brown)
• 1 cup ground beef or turkey (optional)
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, mozzarella, or your preference)
• Fresh parsley or basil for garnish (optional)

Preheat your oven to 375°F (190°C). Begin by slicing the tops off the bell peppers and removing the seeds and membranes.

In a large skillet over medium heat, sauté the onion and garlic until softened. If using meat, add it to the skillet and cook until browned. Stir in the cooked rice, diced tomatoes, oregano, paprika, salt, and pepper.

Once heated through, fill each bell pepper with the rice mixture and top with shredded cheese. Arrange the stuffed peppers upright in a baking dish, cover with foil, and bake for 30-35 minutes. Remove the foil for the final 10 minutes of cooking to let the cheese get bubbly and golden.

When preparing stuffed bell peppers, consider adding extra ingredients to suit your taste, such as black beans, corn, or even quinoa for a different texture. You can also use a variety of spices like cumin or chili powder for added flavor.

This dish is very forgiving, so feel free to get creative and use whatever you have on hand. Ultimately, to save time on busy days, you can prepare the stuffed peppers in advance and refrigerate them until you’re ready to bake.

Thai Basil Pork With Jasmine Rice

Thai Basil Pork with Jasmine Rice is a delectable dish that brings the essence of Thai cuisine right to your dinner table. This recipe highlights the aromatic flavors of fresh basil, savory pork, and a touch of heat that complements the fragrant jasmine rice perfectly.

It’s a quick-to-make, budget-friendly meal that can be prepared in under 30 minutes, making it ideal for busy weeknights or casual gatherings. To add to the meal’s appeal, the sweet and spicy sauce enhances the natural flavors of the pork, while the basil lends a fresh and invigorating aroma.

Served over fluffy jasmine rice, it’s a fulfilling and satisfying dish that will impress family and friends alike. Plus, it focuses on providing essential nutrients while keeping costs low, making it both delicious and economical.

Ingredients:

• 1 pound ground pork
• 2 cups jasmine rice
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2-3 Thai bird’s eye chilies, chopped (adjust for spice level)
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 cup fresh Thai basil leaves
• 2 tablespoons vegetable oil
• Sliced cucumbers and lime wedges for serving (optional)

Cook the jasmine rice according to package instructions. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chopped onion and cook until softened, about 2-3 minutes.

Stir in the minced garlic and chilies, and cook for another minute until fragrant. Add the ground pork, breaking it apart with a spatula, and cook until browned. Stir in the soy sauce, oyster sauce, fish sauce, and sugar, combining everything well.

Finally, fold in the fresh basil and remove from heat. Serve the spicy basil pork over the fluffy jasmine rice and garnish with sliced cucumbers and lime wedges, if desired.

When cooking Thai Basil Pork, always remember to adjust the spice levels according to your taste. The flavored sauces—soy, fish, and oyster—add complexity to the dish, so make sure to taste as you go to find the balance that you enjoy the most.

Additionally, using freshly harvested basil will enhance the dish’s flavor greatly, so look for it at your local market or grow some in your kitchen garden for a fresher taste.

Rice and Lentil Pilaf

Rice and lentils come together in this simple yet satisfying dish, perfect for a quick dinner. Rice and lentil pilaf isn’t only economical but also incredibly delicious, marrying the nutty flavors of lentils with the comforting texture of rice. This dish is versatile enough to be served as a side or a main course and can be customized based on what you have on hand.

Preparing rice and lentil pilaf requires minimal ingredients, making it an excellent option for anyone looking for a nutritious meal on a budget. The combination of rice and lentils provides a complete protein, making this recipe a great option for vegetarians and meat-eaters alike.

Plus, it’s a one-pot dish, which means less hassle when it comes time to clean up!

• 1 cup rice (Basmati or jasmine works well)
• 1/2 cup lentils (green or brown)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 2 tablespoons olive oil
• 4 cups vegetable broth or water
• 1 teaspoon cumin
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• Fresh parsley for garnish (optional)

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and carrots, sautéing until the vegetables are softened, about 5-7 minutes.

Stir in the cumin, salt, and black pepper, then add the rice and lentils to the pot. Pour in the vegetable broth or water, bringing the mixture to a boil. Once boiling, reduce heat to low, cover, and let simmer for about 20-25 minutes, or until the rice and lentils are tender and liquid is absorbed. Fluff with a fork and garnish with fresh parsley before serving.

For the best flavor, consider adding a bay leaf or a pinch of turmeric to the cooking liquid for color and depth. Soaking the lentils for a few hours before cooking can also reduce cooking time and enhance their texture.

Additionally, feel free to incorporate other vegetables or spices based on your personal preference, making this pilaf a dish that can evolve with the seasons and your pantry staples.

Lemon Garlic Rice With Roasted Vegetables

Lemon Garlic Rice with Roasted Vegetables is a delightful dish that combines the zesty freshness of lemon and garlic with the comforting fullness of rice. This meal isn’t only budget-friendly but also packed with nutrients, making it an excellent choice for a wholesome dinner.

With a vibrant mix of seasonal vegetables, the dish becomes a feast for both the eyes and the palate, allowing even the simplest of ingredients to shine.

Preparing this dish is incredibly straightforward, making it perfect for both novice cooks and busy families. The combination of roasted vegetables—such as bell peppers, zucchini, and carrots—with fluffy rice creates a symphony of textures and flavors.

With just a touch of lemon juice and minced garlic, this dish transforms into a flavorful meal that can be enjoyed on its own or paired with your favorite protein.

Ingredients:

• 1 cup long-grain rice
• 2 cups vegetable broth or water
• 2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Preheat your oven to 400°F (200°C). In a large bowl, combine the mixed vegetables with 2 tablespoons of olive oil, minced garlic, lemon zest, salt, and pepper.

Spread the vegetables on a baking sheet and roast for about 20-25 minutes or until they’re tender and slightly caramelized.

Meanwhile, rinse the rice under cold water, then cook it in vegetable broth or water according to the package instructions. Once the rice is cooked, fluff it with a fork and stir in the lemon juice and remaining tablespoon of olive oil.

Finally, fold in the roasted vegetables, garnish with fresh parsley, and serve warm.

When preparing this dish, feel free to customize the vegetables based on what you have available or what you enjoy most. You can also add protein sources like grilled chicken or chickpeas to make it a more filling meal.

Additionally, experimenting with different herbs and spices can elevate the flavor profile—consider adding a pinch of cumin or smoked paprika for a unique twist. Enjoy your cooking!