Budget-Friendly Veggie-Loaded Rice Bowl

• 1 1/2 cups long-grain white rice
• 3 cups water
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 cup frozen peas
• 1 cup canned black beans, rinsed and drained
• 1 bell pepper (any color), diced
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar or rice vinegar
• 1 teaspoon brown sugar
• Salt and black pepper, to taste
• Optional garnish: chopped green onions, sesame seeds

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch. Combine rinsed rice and 3 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
2. While the rice cooks, heat vegetable oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
3. Add minced garlic and diced carrot to the skillet and sauté for another 4-5 minutes until the carrot starts to soften.
4. Stir in the frozen peas, diced bell pepper, and black beans. Cook for 3-4 minutes until the vegetables are heated through but still vibrant.
5. In a small bowl, whisk together soy sauce, apple cider vinegar, and brown sugar until the sugar dissolves. Pour this sauce into the skillet with the veggies and beans. Stir well to coat and cook for 2 more minutes to blend flavors. Season with salt and black pepper to taste.
6. Fluff the cooked rice with a fork and divide evenly among 4 bowls.
7. Top each bowl of rice with the vegetable and bean mixture.
8. Garnish with optional chopped green onions and sesame seeds if desired. Serve warm.

Chef tips

• Use any leftover or frozen vegetables you have to reduce cost and waste — frozen corn, spinach, or broccoli work well.
• Swap black beans for canned chickpeas or kidney beans for different flavors or if that’s what you have on hand.
• If you prefer brown rice, increase cooking time to about 40 minutes with a bit more water.
• For added protein on a budget, sprinkle toasted sunflower seeds or chopped nuts on top.