If there’s one thing I knew right away starting the SNAP Challenge, it was that I was going to have to bulk out my meals considerably with inexpensive beans and grains to stay under $4.50 of food per day. Instead of using plain old rice, I made a big batch of seasoned rice the first day, which I used as a base for multiple meals throughout the week (and maybe the whole month).
For the entire month of September, I’ll be participating in the SNAP Challenge and attempting to eat on $4.50 per day. Read more here.
What Kind of Rice Can I Use?
You can use any type of rice you like, just be sure to adjust the water ratio and cooking time to match the directions on the package for the rice you’re using. I used long grain brown rice for this recipe, which adds a nice nutty flavor and is also very filling. Jasmine rice is another great option because it has even more flavor, but it does come at a higher cost. I would avoid medium or short grain rices for this recipe since those tend to be very sticky.
Can I Make This in a Rice Maker?
Yes, just add the seasonings (garlic powder, thyme, crushed red pepper, and salt) to the rice maker along with the rice and water, then use the rice maker as you normally would.
What Do You Serve with Seasoned Rice?
You can serve seasoned rice as a side dish to something like Salisbury Steak, Turkey Taco Skillet, Garlic Butter Baked Chicken Thighs, Herb Roasted Pork Tenderloin, or Balsamic Chicken and Mushrooms. Or you can use the seasoned rice as a flavorful base for a bowl meal, like Smoky Roasted Sausage and Vegetables, BBQ Beef and Beans, or Roasted Brussels Sprout Bowls.
How Long Does Seasoned Rice Stay Good?
When the cooked rice is cooled and stored properly, it will stay good in your refrigerator for about four days, or you can freeze for about three months. Because cooked rice is one of the more common sources of food poisoning, it is important to take the proper steps with your leftover rice.
How to Store Leftover Rice
Anytime you save leftovers of cooked rice, it’s really important to divide and chill the leftovers as quickly as possible. Rice can naturally contain a bacteria called Bacillus cereus, which has spores that are resistant to cooking. Bacillus cereus contamination does not produce any visible signs or smells, so it’s of utmost importance that rice be cooled properly immediately after cooking. Transfer your cooked rice to a new container (do not leave it in the hot container it was cooked in), divide the rice into smaller portions if cooked in a large batch, and then place it in the refrigerator to cool. Do not let your rice sit out at room temperature. The goal is to cool the rice to below 40ºF in under two hours, so the sooner it gets in the fridge, the better.
Seasoned Rice
Servings 6 1 cup eachIngredients
- 2 cups long grain brown rice ($0.80)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp dried thyme ($0.05)
- 1/4 tsp crushed red pepper (optional) ($0.02)
- 3/4 tsp salt ($0.03)
- 4 cups water ($0.00)
Instructions
- Combine the rice, garlic powder, thyme, red pepper, salt, and water in a heavy bottomed pot. Give it a brief stir to evenly distribute the ingredients.
- Place a lid on the pot and bring the water up to a boil over high heat. Once it reaches a full boil, turn the heat down to low and let it simmer for 40 minutes. After 40 minutes, turn the heat off and let it rest with the lid in place for 5 minutes more.
- After 5 minutes without heat, fluff the rice and serve, or refrigerate until ready to eat.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Seasoned Rice – Step by Step Photos
In a heavy-bottomed pot, combine 2 cups of rice, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1/4 tsp crushed red pepper, and ¾ tsp salt.
Add four cups of water to the pot. Cover the pot with a lid, then place it over high heat. Allow the pot to come to a full boil, then turn the heat down to low and let it simmer for 40 minutes. After 40 minutes, turn the heat off and allow it to rest and continue to steam in the residual heat for 5 minutes.
After 5 minutes, fluff the rice and serve.
It may not seem very revolutionary, but when working with a limited budget, it’s important to make sure every meal is as satisfying as possible. I plan to eat pretty much the same thing throughout the week, so I have to make sure it’s damn delicious so that I keep coming back! Ha!
Healthy dinners don’t have to break the bank use budget-friendly ingredients and these recipes for low-cost, high-flavor meals! Thanks for sharing! Will definitely try this!
I just tried this rice recipe with a chicken piccata that I made last night it was a great success. What a nice change from just plain rice.
Speaking of bulking out meals with grains and beans…
As previously mentioned I’m a single senior on a fixed (and somewhat limited) income. When I receive my money monthly, I stock up on non perishable foods such as rice, pasta, flour, beans and lentils. I also include longer lasting vegetables like potatoes, onions, carrots, cabbage and canned tomatoes as well as some frozen vegetables such as peas, chopped spinach and green beans. I usually include eggs, too.
The first shopping trip is to restock pantry, fridge and freezer, but I do include some more perishable vegetables and fruits as well as meat for that week. On successive weeks I buy the more perishable things as money allows.
Stocking up on the basics insures that I will have something to eat throughout the month. It may not be what I want and it may be kind of boring, but I will have food.
I keep.things simple and limit variety. I’ve done a lot of reading about traditional cuisines throughout the world and we’re one of the few who cook at home from a variety of cuisines. It’s not unusual for us to have Mexican for breakfast, Italian for lunch and Japanese for dinner and three more cuisines the next day. I stick to the Midwestern basics I grew up with and Mediterranean, especially Italian, dishes. I do keep some basic ingredients for Asian and Tex-Mex on hand, but usually avoid buying specialty ingredients I won’t use frequently, unless I can purchase them in small amounts.
It was kind of a shock to realize that I had plenty of choices within those limitations. Limiting choice was (and is) liberating. I don’t need to make everything that sounds good nor do I need to follow food trends.
Sally,
Wow – I had not considered the savings that might happen sticking primarily to one cuisine. I hope to retire in 3 years (I’m 59) – and this is such good info for me.
Beth, I really appreciate you. Thanks for adding the comment that folks who may be receiving this supplement to their food dollars probably do not belong to a warehouse club for best prices on bulk items such as rice. Are you going to try to make meals per day based ONLY on the SNAP ($4.50) or the assistance plus the 30% government expects people who qualify for the program to be able to afford themselves? (I think that total is around $10.70 per person, per day.)
Oh, and in response to a comment below – Whole Foods indeed does accept SNAP/WIC, as does Target, 7-11 and many other chains.
It means so, so, so much to me that you’re taking this challenge. I’ve been living on SNAP ever since I finished grad school. I’ll be paying attention for sure!
Ironically enough, I’ve found that spices at whole foods on a whole are far, far cheaper than what one would find in a regular grocery store. However, I live in Chicago, which is a city that is cursed with grocery stores with shitty-high prices. The fancier supermarkets actually have meat products and spices/bulk for far, far, far cheaper than the “regular” chains.
Can’t wait to see what you have in store!
Jonathan, I also live in Chicago and cringe at the grocery chain prices. Have you tried checking out the local produce and “ethnic” markets? Their prices, especially on things like spices, are often 2 or 3 times less than at the grocery stores. I won’t shop at Jewel unless they are absolutely the only place that has what I need or if they have a sale so good I can’t pass it up. When I started shopping at produce markets, etc., I actually got MAD at how much I had been spending at Jewel. Also chains like Aldi are wonderful (and they own Trader Joe’s now, which is also great for some things).
You had me convinced you were serious about the challenge right up to the I paid $2.61 per pound for rice at a store that, as far as I’m aware, doesn’t accept SNAP. If following the challenge surely you should have to face all the challenges that involves not just the cost.
Yep, Whole Foods does accept SNAP, just not WIC.
Would like top find some penny pinching recipes for toaster oven, microwave, & crock pot as u can c I dont have a stove/oven so u got any? I live on $150 a month for food
I use regular brown rice for most things. It’s less than $1 a lb at Walmart/Kroger/Meijer. Spices can be inexpensive. Aldi and Walmart and Dollar Stores have basic spices are around $1 each. For example I would not use thyme for this recipe since that isn’t a cheaper spice, maybe Italian seasoning, basil, or oregano. I make a seasoned rice fairly often that uses chicken bouillon butter onion powder garlic powder and parsley. It’s similar to rice a roni. I find that if I start the rice cooking at the beginning of meal prep that it’s pretty much done by the time the rest of the meal is prepped and cooked.
Maybe you’ve addressed this somewhere…but had a thought on spices – not necessarily for this challenge but … within the last year, I started buying spices from the bulk bins. These are typically in the natural food section of a regular grocery and all natural food stores have bulk spices and herbs. You pay by the ounce so you can buy very small quantities, more often and have fresh spices and/or try a new spice and/or just add to your pantry – for not much $$.
I’m reusing spice jars and half pint mason jars for some things. Starting from scratch and on a tight budget, you could use the little bags that are free when you buy spices, or maybe there are mason jars or inexpensive salt and pepper shakers in a thrift.
In my area, most jarred spices are $3.50-7.00 per jar! I can buy 2 ounces of most things for 1/4 to 1/3 of that.
After all the comments on this, I think I’m going to start buying my spices in bulk! :) I just need to find some cool containers, or I suppose I could just save my old McCormmick containers and refill them. :)
I’ve reused ALL my old spice jars from McCormack, schilling, etc. they aren’t pretty to look at but having them fresher, in bulk or fresh from the planter is perfect. This summer I’m growing lemongrass for the first time. My herb plants at $15 for 8 varieties was the summer bargain.
This is a great idea, thanks! Just one shopping tip for city-folk. If you’re willing to find and go to an Asian or International market, you can purchase any kind of rice your heart desires in small or large quantities. I’m fairly sure that if they take credit cards, they’ll take food stamps – but I’m definitely going to check the next time I go.
The seasoned rice looks tasty.
I often make a pot of rice and add a clove of garlic, and half cup each of diced onion, carrots, and red bell pepper. At the end of the cooking time I add a half cup of frozen peas and let the rice and vegetables sit for about five minutes. It can be seasoned any way you like.
The first night it’s usually a side dish, but after that it becomes the basis for some main dishes: fried rice, rice with a poached or fried egg on top. I’ve even added broth to make soup.
I live this challenge every day right now. We receive $288 a month in SNAP benefits for a household of 3. Seriously, the way to make it work is cooking knowledge, sales, and a cabinet full of spices. And lots of chicken.
I made this tonight as a side for the chicken and kale salad. I didn’t put the chicken in the salad and let everyone have a choice of whether to put it with the salad or rice. It was pretty good. :) Thanks.
I am so looking forward to reading your posts on the challenge! This seasoning sounds just perfect on this. I can’t wait to see how you use rice in your meals.