Budget-Friendly Rice and Frozen Vegetable Side (Just 57c Per Serve!)
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This cheap and easy side dish is perfect for busy nights. It’s a quick rice recipe that works in a rice cooker or on the stove and only requires two budget-friendly ingredients: rice and frozen vegetables.
This simple side dish uses two items and is just 57 cents per serve.
Cheaper, probably, if you shop at Aldi.
Using just rice and mixed frozen vegetables, this side dish requires minimal prep work, but it is filling and includes plenty of vegetables.
I like to cook this in a basic rice cooker (I use a basic Kambrook one (Amazon link) – it doesn’t need to be fancy). But you can also cook this on the stovetop – no fancy equipment required.
There are all different types of mixed frozen vegetables, from the basic peas, corn, and carrots to winter mixes and stir fry mixes, making this dish versatile with the veg and versatile if you add additional flavour options below.
This dish is so simple; it doesn’t really need a recipe. But it’s great to have in your cooking arsenal because it’s cheap, easy, and pretty healthy.
What’s more, you can knock up a double batch and freeze in portions, making future dinners even easier!
Ingredients & Steps
Ingredients
Basmati rice (or medium/long-grain rice)
mixed frozen vegetables
To make:
1. Rinse the rice in cold water (TBH, I almost never rinse, and it turns out fine, so feel free to skip this step if you can’t be bothered!)
2. Place the rice, veg, water and a little salt (optional) into a basic rice cooker.
3. Switch the cooker on and let it do its thing while you relax or cook the protein portion of the meal.
To cook on the stovetop, add the rice, veg, and water to a large pot. Cover, bring to the boil, then turn the heat to very low and simmer for around 10 minutes. Turn off the heat and let stand for a few minutes for the water to absorb.
What to Serve with Rice and Veg
This side goes with just about everything, but it’s particularly good with anything saucy – I usually serve it with my basic apricot chicken (recipe below).
You can also serve it with:
- grilled, pan-fried, or oven-baked chicken, plain or marinated
- beef rissoles
- pan-fried fish
- stir-fried tofu
- a fried or scrambled egg
How to Jazz Up Basic Rice and Veg
You can eat the rice and veg plain or add a little salt for flavour, or you can add additional ingredients for extra punch.
Some ideas include:
What to do with leftovers
The leftover rice and veg is perfect to remake as fried rice the next day.
You can also freeze the rice and veg in portions for future meals. Simply reheat in the microwave or in boiling water until piping hot.
Budget Rice and Frozen Veg Side Dish
This two-item side dish is easy to make on the stove or a basic rice cooker and only requires two items: rice & mixed frozen vegetables.
Ingredients
- 1 cup of uncooked Basmati rice (approx. 190g)
- 300g frozen mixed vegetables (approx.).
- 2 cups of water
- pinch of salt to taste (optional)
- *see notes for variations
Instructions
- Rinse the rice if preferred.
- Place rice, frozen veg, and water into a rice cooker. Add salt to taste (optional).
- Turn the rice cooker to 'cook' and let it run until it switches to 'warm.' Fluff the rice before serving.
- Stovetop Method: In a pot, bring the rice, frozen vegetables, and water to a boil. Cover, reduce to very low heat, and simmer gently for 10-12 minutes until the water is absorbed. Remove from heat and let sit for a few minutes, then fluff with a fork before serving.
Notes
Fry some onion and/or garlic in a little oil or butter before adding the rice and veg for some extra flavour. Or you could cook the rice and veg in stock or coconut milk to shake things up.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 100Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 64mgCarbohydrates: 21gFiber: 3gSugar: 2gProtein: 3g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
