Budget Tomato Rice with Peas (One Pan, Under $10)
One pan, pantry ingredients, ready in 35 minutes — dinner decided.
When you're tired and the fridge looks bleak, this tomato rice is your friend. It's loosely based on Spanish arroz con tomate — rice simmered right in seasoned tomato until every grain soaks up the flavor. Frozen peas go in at the end for a pop of color and protein without any extra cost. The whole thing cooks in one pan, uses ingredients you probably already have, and costs well under $10 for four servings. Don't expect fluffy separate grains — this is saucy, savory, and deeply satisfying, the kind of humble dinner you'll make on repeat.
Ingredients
- 2 tbsp olive oil — or any neutral oil
- 1 unit medium yellow onion — finely diced
- 4 unit garlic cloves — minced
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.25 tsp red pepper flakes — optional, for a little heat
- 1 unit can crushed tomatoes — 14.5 oz
- 1.5 cup long-grain white rice — uncooked
- 2.5 cup vegetable broth — or water with a pinch of bouillon
- 1 tsp salt — plus more to taste
- 0.5 tsp black pepper
- 1 cup frozen peas — no need to thaw
- 1 tbsp fresh lemon juice — optional, brightens the whole dish
Method
- 1 Heat olive oil in a large skillet or wide saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and lightly golden.
- 2 Add the minced garlic, smoked paprika, cumin, and red pepper flakes (if using). Stir constantly for 60 seconds until fragrant — don't let the garlic burn.
- 3 Pour in the crushed tomatoes and stir to combine with the aromatics. Cook for 2 minutes, letting the tomato paste into the oil a little.
- 4 Add the uncooked rice and stir well so every grain is coated in the tomato mixture.
- 5 Pour in the vegetable broth, add salt and black pepper, and stir once to combine. Bring to a boil over medium-high heat.
- 6 Once boiling, reduce heat to low, cover tightly with a lid, and cook for 18 minutes without lifting the lid.
- 7 After 18 minutes, scatter the frozen peas evenly over the top of the rice. Replace the lid and cook for another 3–4 minutes until the peas are heated through and the rice has absorbed all the liquid.
- 8 Remove from heat. Let sit, covered, for 3 minutes. Fluff gently with a fork, squeeze lemon juice over the top if using, taste for salt, and serve straight from the pan.
Variations
- Add a fried egg on top — Fry one egg per person in a separate pan while the rice rests. Serve on top for a cheap protein boost that turns this into a complete meal.
- Canned chickpea version — Drain and rinse one 15 oz can of chickpeas and stir them in with the peas. Adds protein and fiber and keeps the dish fully vegan — still well under $10.
- No broth on hand — Use plain water plus ½ tsp of garlic powder and an extra pinch of salt. The tomato does most of the flavor work and the result is still deeply savory.
Notes
Rice can vary — if your rice still seems wet after 22 minutes, leave the lid off over low heat for 2–3 minutes to let steam escape. If it looks dry before the peas are done, add a splash of water. Day-old rice reheats beautifully with a splash of water in the microwave. This dish is intentionally saucy; if you prefer drier rice, reduce the broth by ¼ cup.
Equipment that helps
- Large skillet or wide saucepan with a tight-fitting lid — A wide base lets the rice cook in an even layer so it absorbs liquid uniformly without burning on the bottom.
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