Rice Every Meal
Rice anchors breakfast bowls, lunch fried rice, and dinner skillets. Buy one big bag and use it all week.
Serves 4
4 recipes
162 min total cook/prep
Priced at Food 4 Less - Hammond Shopping Center
$59.08 combined ingredient estimate
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Dinner · Day 1
Herb Pork Rice Plate$13.58
Pan-roasted pork with garlic rice and green beans.
Serves 4 · medium · 42 min
Ingredients & prices
- pork $2.49
- rice $1.33
- green beans $1.29
- garlic $0.99
- broth $3.99
- paprika $3.49
How to prepare
About this recipe
Herb Pork Rice Plate pairs pan-roasted pork with garlic broth rice and tender green beans—a balanced dinner plate with classic flavors. This american recipe serves 4 and is rated medium difficulty. Plan about 12 minutes of prep and 30 minutes of cooking.
What you will need ready
- 1 lb pork
- 1.5 cup rice
- 1 lb green beans
- 2 clove garlic
- 3 cup broth
- 1 tsp paprika
Step-by-step
1. Season 1 lb pork with 1 tsp paprika, salt, and pepper.
2. Sear 1 lb pork in oil over medium-high until browned and 145°F internal; rest 5 minutes and slice.
3. Mince 2 clove garlic. In a saucepan, sauté garlic in oil 30 seconds.
4. Add 1.5 cup rice and toast 1 minute.
5. Pour in 3 cup broth; bring to a boil, cover, reduce to low.
6. Cook rice 18 minutes until tender; fluff with fork.
7. Simmer 1 lb green beans in salted water or steam 5–7 minutes until tender-crisp.
8. Drain green beans; season lightly.
9. Slice pork and arrange on plates with rice and beans.
10. Spoon any pork juices over the meat.
Serving
Serve on dinner plates. Refrigerate up to 3 days; reheat pork to 145°F.
Cook tips
- Rest pork before slicing for juicier slices.
- Do not lift rice lid while simmering.
- Salt green bean water for flavor.
- Paprika adds color and mild warmth.
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Lunch · Day 2
Chicken Rice Lunch Bowl$18.38
Seasoned chicken over fluffy rice with steamed vegetables.
Serves 4 · easy · 35 min
Ingredients & prices
- chicken $2.49
- rice $1.33
- frozen vegetables $2.69
- oil $1.39
- paprika $3.49
- salt $6.99
How to prepare
About this recipe
Chicken Rice Lunch Bowl combines seasoned pan-seared chicken, fluffy rice, and tender vegetables—a balanced meal-prep friendly lunch. This american recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 25 minutes of cooking.
What you will need ready
- 1 lb chicken
- 1.5 cup rice
- 2 cup frozen vegetables
- 2 tbsp oil
- 1 tsp paprika
- 0.5 tsp salt
Step-by-step
1. Cook 1.5 cup rice according to package directions; fluff and keep warm.
2. Season 1 lb chicken with 1 tsp paprika, 0.5 tsp salt, and pepper.
3. Heat 2 tbsp oil over medium-high. Cook chicken 6–7 minutes per side until 165°F.
4. Rest chicken 5 minutes; slice into strips.
5. Cook 2 cup frozen vegetables in same pan 4–5 minutes until tender-crisp.
6. Season vegetables lightly if needed.
7. Divide 1.5 cup rice among bowls.
8. Top with chicken and vegetables.
9. Spoon pan juices over bowls.
10. Serve immediately while warm.
Serving
Pack components separately for meal prep. Refrigerate up to 4 days; reheat chicken to 165°F.
Cook tips
- Pat chicken dry before searing.
- Rest before slicing.
- Do not overcook frozen vegetables.
- Taste rice before serving.
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Lunch · Day 4
Pork Fried Rice$13.58
Savory fried rice with pork, egg, and vegetables.
Serves 4 · medium · 35 min
Ingredients & prices
- rice $1.33
- pork $2.49
- eggs $1.99
- soy sauce $3.69
- frozen vegetables $2.69
- oil $1.39
How to prepare
About this recipe
Pork Fried Rice is a savory one-pan meal with diced pork, scrambled egg, vegetables, and soy-seasoned rice—best with day-old chilled rice. This asian recipe serves 4 and is rated medium difficulty. Plan about 15 minutes of prep and 20 minutes of cooking.
What you will need ready
- 3 cup rice
- 0.75 lb pork
- 2 eggs
- 3 tbsp soy sauce
- 1.5 cup frozen vegetables
- 2 tbsp oil
Step-by-step
1. Cook 3 cup rice ahead and spread on a tray to cool completely, or use leftover chilled rice.
2. Dice 0.75 lb pork into small pieces. Beat 2 eggs in a bowl.
3. Heat 1 tablespoon 2 tbsp oil in a wok or large skillet over high heat.
4. Scramble 2 eggs quickly; break into pieces and remove to a plate.
5. Add remaining 2 tbsp oil. Stir-fry 0.75 lb pork 3–4 minutes until browned and cooked through.
6. Add 1.5 cup frozen vegetables; cook 2 minutes until heated.
7. Add rice, breaking up clumps. Drizzle 3 tbsp soy sauce over; toss 2–3 minutes until heated through.
8. Return eggs to pan; toss to combine.
9. Taste and add more soy sauce if needed.
10. Serve immediately from the hot pan.
Serving
Serve in bowls with extra soy sauce. Refrigerate leftovers 3 days; reheat in hot skillet with splash of oil.
Cook tips
- Cold day-old rice fries best—fresh rice gets mushy.
- High heat gives wok-style flavor.
- Have everything prepped before heating the pan.
- Do not crowd the pan when browning pork.
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Dinner · Day 6
Skillet Chicken and Rice$13.54
One-pan chicken with seasoned rice and tender onions.
Serves 4 · easy · 50 min
Ingredients & prices
- chicken $2.49
- rice $1.33
- broth $3.99
- onion $1.25
- garlic $0.99
- paprika $3.49
How to prepare
About this recipe
Skillet Chicken and Rice is a one-pan dinner: browned chicken simmered with seasoned rice, onion, and garlic until fluffy and fragrant. This american recipe serves 4 and is rated easy difficulty. Plan about 15 minutes of prep and 35 minutes of cooking.
What you will need ready
- 1.5 lb chicken
- 1.5 cup rice
- 3 cup broth
- 1 onion
- 3 clove garlic
- 1 tsp paprika
Step-by-step
1. Season 1.5 lb chicken with 1 tsp paprika, salt, and pepper.
2. Heat oil in a large deep skillet over medium-high. Brown chicken on both sides; remove to a plate.
3. Dice 1 onion. Mince 3 clove garlic. Sauté onion in same pan 3–4 minutes until softened.
4. Add 3 clove garlic; cook 30 seconds until fragrant—do not burn.
5. Stir in 1.5 cup rice and toast 1 minute.
6. Pour in 3 cup broth; nestle chicken on top. Bring to a simmer.
7. Cover, reduce heat to low, and cook 18–20 minutes until rice is tender and liquid absorbed.
8. Rest covered 5 minutes off heat.
9. Fluff rice with a fork; check chicken is 165°F.
10. Serve from the skillet or portion into bowls.
Serving
Serve family-style from the pan. Refrigerate leftovers 3 days; reheat with splash of broth.
Cook tips
- Do not lift lid while rice simmers—steam cooks it.
- Burned garlic turns bitter; add it briefly.
- Brown chicken well for flavor in the finished dish.
- Let rest so rice finishes evenly.