Budget-Friendly Cooking for Students

Chapter 1

Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 2 | Difficulty: Easy

IntroductionBright, satisfying meals don’t need fancy ingredients or a huge grocery bill-you can finish dinner with flavor, full bellies, and money left over. This chapter teaches a one-pan student-friendly recipe that tastes fresh, costs little, and scales from one person to a dorm mate dinner.

Chef NotesBuilt around three cost-saving principles: buy versatile staples, cook in bulk once, and mix textures for satisfaction. Use one medium skillet (10-12 inches) and a medium pot for rice or pasta.

Ingredients1 cup rice or 8 oz pasta

2 tbsp oil

1 onion, diced

2 cloves garlic, minced

1 bell pepper or 1 cup frozen vegetables

1 can beans (15 oz)

1 can diced tomatoes (14 oz)

1 tsp cumin

1 tsp paprika

Salt and pepper

2 cups water or broth

Optional: cheese, yogurt, hot sauce

Instructions1. Heat oil, cook onion 4 minutes, garlic 30 seconds.

2. Add vegetables and spices, stir 2 minutes.

3. Add rice or pasta, liquid, and tomatoes. Simmer covered.

4. Cook rice 15 minutes (or pasta per package). Adjust liquid if needed.

5. Stir in beans, season, and top with extras.

Putting It Into PracticeBudget $10: rice, onion, bell pepper, tomatoes, beans, garlic, cheese or yogurt. Cook once, portion leftovers, reuse in wraps.

What to Watch ForUndercooked rice or pasta: simmer gently, add water if needed.

Bland finish: taste and adjust with salt, lemon, or hot sauce.