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Vegetarian Recipes

Spanish Rice

We’re particularly lucky in Nashville, having so many international restaurants all over the city. My family’s favorite splurge is going out for Mexican food! My daughter can be a picky toddler, but Spanish Rice (and black beans!) are always a win with her! We live out in the country, so if we’ve got a busy day on the farm and our budget’s particularly tight, we like to put a spin on some of our favorite menu items at home. This super easy and budget-friendly Spanish Rice is so easy to whip up with just 5 ingredients—we never skip it!

Side view of spanish rice in a skillet with a wooden spoon.

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!

Ingredients

Here’s what you’ll need to make this easy Spanish rice recipe:

  • Yellow Onion: I mince half a yellow onion (any variety will work) into small pieces that almost disappear into the rice once cooked. Be sure to sauté it in olive oil until translucent and glossy before adding your rice to the pan!
  • White Rice: This recipe works best with long-grain white rice. Avoid short-grain or sticky rice varieties, as they won’t give you the same fluffy texture. Brown rice could work, but it takes much longer to cook and will likely need more liquid than I’ve specified in the recipe card below.
  • Vegetable Broth: For cooking the rice. I use Better Than Bouillon to make my broth because it’s cost-effective and tastes great. I recommend seasoning to taste with salt if you use a different brand or a homemade broth.
  • Diced Tomatoes with Green Chiles: These are canned diced tomatoes with bits of green chiles added in for a little extra flavor. I’ve seen original, mild, and fire-roasted versions available in the grocery store, but any will work for this recipe! I use two 10 oz cans, including the juices.
  • Olive Oil: For softening the onion and toasting the rice.

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!

Recipe Success Tips

  1. Don’t forget to rinse your rice. Give it a good rinse under cold water before adding it to the pan. This helps remove excess starch and stops your rice from becoming too sticky.
  2. Toast the rice before adding liquid. Once I’ve softened my onions, I add in the rice and let it toast for a few minutes before adding any liquid. This step adds a nutty, delicious flavor to the rice and helps the grains stay separate while cooking.
  3. Let it simmer! Stirring rice too often can break up the grains and make it mushy. I recommend letting your rice cook undisturbed until all the liquid is absorbed. Then, remove it from the heat and fluff it with a fork before serving.
  4. Keep an eye on your rice. While I don’t recommend stirring constantly, it’s important to check on your rice and take it off the heat once all the liquid is absorbed. However, if your rice is still a bit undercooked (different stoves, pans, and even rice brands can affect cooking times), you can add a little extra liquid and continue cooking until the rice is tender.

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

Let your Spanish rice cool completely before storing it in an airtight container in the refrigerator. Don’t leave it out at room temperature for more than 2 hours to avoid bacterial growth. Reheat it on the stovetop or microwave until heated though. I’d add a splash of water or broth to the rice before reheating, just to make sure it doesn’t dry out.

For longer storage, you can freeze it in a freezer-safe container or bag for up to 3 months. Just make sure to thaw it before reheating it on the stove or microwave.

Overhead view of Spanish rice on a plate with a taco.
Side view of spanish rice in a skillet with a wooden spoon.

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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
Cook Time 30 minutes
Total Time 35 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

Minced onion in a skillet with oil.

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

Uncooked white rice added to skillet with minced yellow onion.

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

Vegetable broth and canned tomatoes with green chilis added to a skillet with onion and white rice to make spanish rice.

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

A fork fluffing up a skillet of spanish rice.

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

Overhead view of spanish rice in a skillet.

The post Spanish Rice appeared first on Budget Bytes.

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Vegetarian Recipes

Easy Homemade Falafel

This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!

Overhead view of falafel on a plate.

What is Falafel?

If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!

My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.

“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”

MaryBeth

Ingredients

Here’s what you’ll need to make this easy falafel recipe:

  • Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
  • Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
  • Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
  • Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
  • Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
  • Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
  • Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
  • Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.

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.

Recipe Success Tips!

  1. Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
  2. Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
  3. Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
  4. Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
  5. Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
  6. Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.

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

I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.

Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.

Homemade falafel on top of some hummus with salad.
Overhead view of falafel on a plate.

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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 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 19 falafel
Calories 108kcal

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
Homemade falafel in a flatbread with salad.

How to Make Falafel — Step By Step Photos

Overhead view of the ingredients for homemade falafel.

Gather all your ingredients.

Chickpeas, parsley, cilantro, diced red onion, garlic cloves, cumin, cayenne, and salt in a food processor.

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.

Falafel mix in a food processor.

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.

Falafel mix in a mixing bowl with flour added.

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.

Shaped falafel patties on a baking sheet.

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

Falafel patties in a zip loc bag for freezing.

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.

Three falafel patties frying in a pan of oil.

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.

Falafel on a parchment lined baking sheet.

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

A fork taking some homemade falafel from a bed of hummus with salad.

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

The post Easy Homemade Falafel appeared first on Budget Bytes.

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