One Pot Rice Dishes | Struggle Meals

One Pot Rice Dishes | Struggle Meals

time equals money equals savings equals less struggling today the ultimate struggle meal rice life can be a struggle but a good meal does not have to be we can make creative nutritious and inventive dishes for under two dollars a plate [Music] rice is one of the cheapest ingredients in your pantry and almost every culture has a way of dealing with it today i’m going to show you how to make two savory dishes and one sweet one for those of you that love sweets the spaniards have a dish called paella it is a giant one pot rice it is loaded with meats and fish it is great at a celebration and it is absolutely delicious unfortunately it’s very expensive so today i figured out how to make a paella cheap it’s still going to have all the flavor and you can still have a party some olive oil preferably a spanish varietal see if our pan sat sacrifice a single sausage yes it makes noise very good all of them can go traditionally this would be chorizo chorizo is a very very high quality pork meat with a smoked paprika and that smoked paprika is really really expensive so to save money we’re just going with a plain smoked sausage it still has a lot of the flavor of the traditional chorizo all right we got beautiful color on our sausage there’s a wonderful aroma of smoky meat and cooking the onions in that rendered fat pro tip pepper garlic salt this is a very very nice smell onions and peppers together okay here we have a medium grain rice this is not the traditional rice that’s used but it’s gonna work beautifully here we go just give this a little stir and try and toast every single piece of rice this sort of gives you like a rice nutty flavor you don’t want to skip this stuff here i’ve got some store-bought seafood stock this is going to give us that taste of the sea that we’re looking for without having to use expensive seafood also gonna add some water to our rice here the water is a really great way to make sure you don’t have too strong of a flavor and diced tomato some salt some pepper a traditional paella uses saffron threads which are among the most expensive ingredient on the entire planet they dye the food yellow and we can do that also with turmeric which is thousands of times cheaper than saffron and it’s still gonna give us an earthy flavor and that signature yellow color let’s give this a stir put our sausage back in and of course it’s not paella without some seafood so today i’m using calamari which is affordable and absolutely gives you the flavor of the sea here we go calabad looks good turning it down to low and now we will cover it and this will all steam and become one gigantic spanish fiesta underneath this piece of aluminum foil let me tell you why i love rice so much because it’s super duper cost effective and filling in your belly this is gonna feed a lot of people all done here check it out hey hey hey it looks like i used saffron nobody knows my secret but you to add a little color we’re gonna throw in some frozen peas that i thawed out put those in there we’ll sort of just fluff or nutter these around so this will just heat the peas throughout parsley of course is a very cheap herb to buy to add that freshness heat off horsepower very nice i’m having my own little fiesta right here in the comfort of my own home struggle paella two dollars a serving looks like paella huh tastes like paella really hot too this paella is bringing a giant smile to my face i feel like i’m at the fiesta even though this is not traditional we had to swap out saffron for turmeric we had to figure out how to get the taste of the sea for a much lower price and all of the stuff that we did brought the price down to two dollars it’s a struggle paella for sure but it’s still delicious do you want another one-pot rice dish here it comes [Music] chicken and rice arguably the most comforting food of all we’re going to elevate the flavors by starting with a base called sofrito it is vegetable heavy flavor intense and cheap start with some chili powder right onto your chicken thighs and drumsticks these are the cheapest cuts of the chicken and they have a lot of fat so they’ve got tons of flavor in them salt mucho importante pepper give this a little rub some oil into your hot pan skin down onto that oil boom boom crisping up the skin first gives you gorgeous color wonderful flavor and renders out fat so you can cook the chicken in its own fat and you have fat to cook in later you know searing the meat with that chili powder right on there really gets that chili flavor deep into the meat all right flip it over look at that very nice that is what we call baea i’m so sorry to all the spanish speakers out there look at that once you’re seared on both sides pull the chicken out and let it rest right on this plate for a moment and just move it to the side for a second so onion pepper and garlic that is the basis of a spanish sofrita and a sofrito is just a base of aromatic vegetables all right mix it up [Music] just cook your sofrito down a little bit get some of the water out of there so that the flavor intensifies that’s looking really good let’s get some tomatoes in there build upon this sofrito flavor just cook those tomatoes until they start breaking down you’ll see it use your eyeballs time to drop the stock [Music] it’s gonna add flavor it’s gonna add moisture i’m gonna bring that up to a simmer now this rice is gonna be super duper flavorful because it’s gonna be cooked inside of all this tomato and stock talk about a one-two punch once you start seeing that the stock is simmering you can come in with your rice here we go arrows a little bit of salt a little bit of pepper an upstanding citizen with a great salary here we go skin side up in the pan so you can retain all that crispiness we worked hard on before right to the brim baby all right to help tie in those spanish flavors we’re looking for we’re gonna go with some green olives by using chicken thighs and drumsticks we saved a lot of money so we’re able to afford these olives but it’s very important to get the ones in the jar because those are the cheapest by far oh yes uh let all this liquid absorb let things happen it’s gonna be about 30 minutes so i can go focus on my poetry for a little while all right the sofrito is all done i’ve been writing poetry about trees and leaves just to give it a little extra pizzazz i’m going to kiss it under the broiler get that nice crispy top this smells fantastic you can see the olives got a little shriveled up and the chicken skin got even more crispy i say now we just brighten it up with the squeeze of a lemon oh he is so nice with the lemon on top here we go here’s a drumstick this is a serving look at how much we have left here this made a lot of food dollar 99 cents not a penny more look at that chicken and rice a combination that is as old as time itself probably your favorite comfort food what did we do to make it not boring we added a sofrito a vegetable base that invigorates the chicken with all kinds of life hey guess what if you’ve got a sweet tooth we’re gonna make a rice dessert [Music] all right it is time to show the true versatility of rice by making a dessert i’m of course talking about the highly underrated and amazingly delicious rice pudding one starts with four packets of butter these are on loan from the cafeteria rice goes right in with the butter now i just want the butter to melt and the rice to toast for about two minutes that’s gonna give us a nutty flavor and add all kinds of stuff that you can’t just add in later it has to be done now drop that milk in you know rice is so cheap that it enables us to afford the creamy velvety luxurious texture and aroma of coconut milk and since the rice is going to absorb all that it’s almost like the coconut milk is doing double duty with the rice it’s brilliant coconut milk there’s something about nutmeg that’s spicy and comforting and i think it’s great in creamy milky dishes that goes on now all i have to do is wait 20 minutes for all that coconut milk to get absorbed into the rice 20 minutes have elapsed already incredible let’s have a look that is gorgeous that’s puddin if i’ve ever seen it let’s add a little vanilla extract salt now it’s time to add a little bit of sweet in the form of sugar we’re going to need eight packets if you think that’s all you’re getting you’re out of your mind we still got a budget left i’m thinking fresh fruit okay i’ve got mango here but you do you could be strawberries could be banana could be frozen could be fresh do whatever you can got a little bit of cayenne with that mango always a crowd pleaser and some cinnamon with that mango just a touch of salt sort of got this tropical thing happening here all right it is time for our rice pudding we got three servings here give myself a nice healthy portion super duper creamy really lovely if that weren’t enough for you we’ve still got our topping it could be nuts it could be dried fruit it could be little bits of chocolate perhaps this is a dollar twenty six it’s got all the sugar fix you need it is loaded with creamy delicious flavor that rice is so decadent with the coconut that it’s really nice to have the cut of some fresh fruit this dessert is decadent and wonderful and it tastes like it took a long time and a ton of effort to make but you saw what i did i put a bunch of ingredients into a pan and turn the fire on it doesn’t get any easier than that that’s what rice enables us to do do you remember what we did today three one pot dishes all with rice all of them were so easy and delicious we save you time which saves you money that’s what we do on struggle meals

RICE! It not only spans across all 3 meals, but is universally loved across the world! One pot & a handful of ingredients is all you need for each of these 3 winning dishes.

Coconut Rice Pudding:
Ingredients
• 1 cup whole milk
• 1 can Full fat coconut milk
• 1/2 teaspoon ground nutmeg
• 4 packets (2 tablespoons) unsalted butter
• 3/4 cup short grain white rice
• 8 (1/4 cup) sugar packets
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• 1 mango, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• pinch cayenne
Steps
1. Whisk together coconut milk and whole milk and nutmeg.
2. In a sauce pan, melt butter add rice and sauté for 2 to 3 minutes, on low heat, make sure not to brown the rice. Pour in milk mixture and stir. Cover and cook until most liquid is absorbed, about 20 minutes.
3. Stir in sugar, vanilla and salt. Remove from heat. Pour into bowl. Let cool slightly. Can eat warm or top with plastic wrap. Refrigerate.
4. In a small bowl, add mango, salt, cinnamon and cayenne. Remove plastic wrap from rice and top with fruit. Serve.

Sofrito Chicken & Rice:
Ingredients
• 2 tablespoons vegetable oil
• 4 drumsticks
• 4 chicken thighs, skin on
• 1 tablespoon chili powder
• 2 teaspoons kosher salt, divided
• 1 ½ teaspoon ground black pepper, divided
• 1 large onion, small dice
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 1 red bell pepper, small dice
• 1-28oz can diced tomatoes
• 2 cups chicken stock
• 1 cup long-grain white rice
• 1 cup green olives, pitted
• Juice of 1 lemon

Steps
1. Preheat the oven to 375°.
2. In a large cast iron skillet, on medium high heat, add vegetable oil. Sprinkle chicken with chili powder, 1 teaspoon salt and 1 teaspoon pepper Add the chicken to the skillet. Brown chicken, about 4 minutes per side. Remove to a plate.
3. Add the onion, garlic, jalapeño, and bell pepper to the skillet and sauté until the onion is soft, about 8 minutes. Add the tomatoes with all the juice. Saute until tomato starts breaking down, stirring frequently.
4. Add the chicken stock and bring to a boil. Stir in the rice, 1 teaspoon of salt and ½ teaspoon black pepper. Turn heat down and bring to a simmer.
5. Arrange the chicken pieces on the rice, skin side up. Toss in olives. Simmer for 25- 30 minutes until the chicken is just cooked through and the rice is tender and has absorbed the stock.
6. Preheat the broiler. Place skillet under broil to crisp chicken skin. Remove from broiler and squeeze lemon juice over entire dish. 7. Fluff rice with fork. Serve.

Struggle Paella:
Ingredients
• 1 tablespoon extra virgin olive oil
• 8 ounces smoked sausage
• 1 large onion, small chopped
• 1 red bell pepper, small chopped
• 2 garlic cloves, minced
• 1 1/2 cups medium grain rice
• 2 cups seafood stock
• 1 cup water
• 1-15 oz can diced tomatoes
• 1 pound frozen calamari rings
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon turmeric
• 1 cup frozen peas
• 2 tablespoons chopped parsley

Steps
1. In a cast iron, on medium high heat, add oil. When hot, sauté chorizo until brown on both sides, about 2 to 3 minutes. Remove and set aside.
2. Add onion, pepper, and garlic and sauté for 4 to 5 minutes.
3. Add rice and stir to toast, about 3 minutes. Stir in seafood stock, water, diced tomatoes, with all juices, salt, pepper, and turmeric. Stir until combined. Bring to a boil. Top with calamari rings. Cover with foil and let simmer, until all liquid is absorbed. 4. Remove foil. Top with peas. Stir and sprinkle with parsley.

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