...you will always have rice.
I've had no money for produce, or any groceries for that matter, so this past week rice and beans and the other jars of grains and legumes in my kitchen has been the staple for lunches.
The first thing you need, is a cast iron skillet. This is my best friend, you can cook anything in it, and is great for rices that take longer because the skillet give an even heat it wont scorch the rice on the bottom. If you don't have this, any pot or pan will do, but people back in the depression used this constantly. Grandmas know best!
Here's how I made a Mexi-fusion rice dish. Try to use brown or wild rices, they have lots of protein! You can really use whatever veggies you have in the pantry or freezer. For this, I had a can of tomatoes, picked up a small can of mushrooms, and had some spinach and corn in the freezer.
Brown your rice in the skillet with a little bit of oil or Earth Balance. Once toasted, add the proportionate amount of water mixed with some vegan boullion and achiote (sazon goya), but hold off a little if you will be adding a juicy can of tomates with the water. Bring to a boil, then cover and simmer about 45 min til tender.
Remove lid and add your veggies, add more water if its getting scorchy on the bottom, and put the lid back on for a few minutes to head up your veggies. Adjust seasonings to taste, and enjoy! This could be a side dish, throw it in some tortillas with refried beans to make tacos, or eat it as a main dish. Rice can be easy! Just pls don't use minute rice... its an abomination!!
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