Savory Peanut Butter & Vegetable Budget Rice Bowl

• 2 cups white long-grain rice
• 3 1/2 cups water
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 2 medium carrots, peeled and thinly sliced
• 1 cup frozen peas
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1/3 cup creamy peanut butter
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger (or 1/2 teaspoon powdered ginger)
• 1/2 teaspoon chili flakes (optional)
• 1/4 cup roasted unsalted peanuts, chopped
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is fluffy and water is absorbed. Remove from heat and let stand covered for 5 minutes.
2. While the rice cooks, heat vegetable oil in a large skillet over medium heat. Add sliced onions and sauté for 3-4 minutes until translucent.
3. Add minced garlic, sliced carrots, green beans, and frozen peas to the skillet. Cook for 6-7 minutes, stirring occasionally, until vegetables are tender but still vibrant.
4. In a small bowl, whisk together peanut butter, soy sauce, honey, grated ginger, and chili flakes if using. Add 2-3 tablespoons of hot water to thin the sauce slightly for easier mixing.
5. Pour the peanut sauce over the sautéed vegetables in the skillet. Stir well and cook for another 2 minutes until everything is heated through and coated in sauce. Remove from heat.
6. Fluff the cooked rice with a fork and divide into 4 bowls. Spoon the peanut vegetable mixture evenly on top of the rice.
7. Garnish with chopped roasted peanuts and sliced green onions for crunch and freshness.
8. Serve warm as a budget-friendly, wholesome dinner.

Chef tips

• Use any mix of frozen or fresh vegetables you have on hand to reduce waste and cost.
• If you don’t have fresh ginger, powdered ginger works well—just use half the amount.
• For a vegan version, replace honey with maple syrup or agave nectar.
• Adjust chili flakes to your kids’ spice tolerance or omit if preferred.