Red River Rice is simple and versatile and something the whole family will enjoy. After the rice is complete you can even toss in sauteed zukes.
Shopping on a budget is a challenge. Especially with the costs of groceries. Today I and many other bloggers are each offering a recipe that costs pennies to prepare per person.
The recipe I have chosen is Red River Rice. It is simple and versatile and something the whole family will enjoy.
To save money I often buy in bulk. Especially rice because it’s shelf life is so long. This recipe has lots of flavor and can easily be doubled and frozen for the future.
That not only would help save on the electricity or gas bill when used in cooking but also your time.
The cost of this dish is about 60 cents per person.
To make the dish a main meal you can add an avocado and one to two zucchinis (depending on the size of the zucchinis). That would bring the cost of your main meal to about $1.20 each person.
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This second recipe is called Calabasitas. The way you prepare this meal is very similar.
Prepare the Red River Rice recipe as per the directions above. In a separate skillet lightly sauté 1 to 2 zucchinis that have been sliced into rounds that are about ¼” to ½” thick. Set aside. Chop an avocado into large diced pieces. Add the zucchini and avocado to the prepared rice mixture and heat through.
That’s it! Now you have a main dish for dinner.
Red River Rice
Ingredients
- 1 cup onion yellow, finely diced
- 2 tablespoons extra virgin olive oil for sauteing
- 1 1/4 cups rice
- 15 ouncec tomatoes can, diced 15 1/2 ounces or close to it
- 13 ounces vegetable broth 13 ounces or close to it, low sodium to watch salt intake
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the oil in a medium sized saucepan.
- Add the onion and saute until translucent - about 10 to 15 minutes.
- Stir in the rice, tomatoes with their juice, vegetable broth, salt and pepper.
- Heat to a boil and then cover and lower the heat to a simmer.
- Cook for about 15 minutes or until the liquid is absorbed into the rice.
- It will still be moist but absorbed.
- Taste the rice for tenderness.
- All set and ready to serve.
Nutrition
If your family likes spicier dishes you can use a can of tomatoes with herbs and spices included.
We’ve made this rice dish so many times. It is simple and goes with every Mexican style meal we make. Thanks!
Great recipe, it made the rice delicious and different, great with leftovers added in too. Thank you
That sounds delish! What a fantastic easy side!
You make me smile Amy. Thanks so much!
Such an easy and delicious looking side dish. I love buying rice in bulk because it’s so cheap and stays fresh for a long time.
This rice sound perfect for a fun dinner in!
What a great – and inexpensive! – side dish!
I think maybe I should have gone on more about the title. Someone else asked. Maybe the red river work trip was inspired by John Wayne’s old movie too. 🙂
Haha Heather! It is the tomatoes and I just love the title inspired by an old John Wayne movie. I just like it. 🙂
That is some gorgeous rice, I would gobble it all up! YUM
We almost always eat rice when times are tight – it’s so versatile and inexpensive. I love the sound of this rice…but kept waiting for you to tell us where the “red river” came from. Did I miss that? (Inquiring minds want to know….) 😉
My husband went to a resort on a work trip called red river, at first I thought this was a recipe from there, haha. I love the idea of adding avocado and zucchini!
This is so pretty and love that it comes together quickly! I also love the idea of tossing in zucchini & avocado!
This rice looks delicious! I love that it is budget friendly – but is still big on flavor, and so pretty! What a great weeknight meal option!
Wow this is so perfectly made and must be very yummy too. I will try this at this weekend. Thanks for sharing!
I have made this twice, following the directions the first time and using a longer cooking time the second time. Both times, the rice was still quite “dente” and did not taste done. I’ve tried adding cooking time– is there something in the tomato juice that keeps it from cooking? When I make Spanish rice, I use just a little tomato paste in the cooking liquid, but I get better results. Any hints?