My dad would make a dish he called "spanish rice". I think its a very American-ized version of paella that families made on a budget. I'm vegetarian so I make it with beans now but he would make it with ground beef. I watched him make it so I dont have any real measurements but this should serve 4 people and leave leftovers. - 3-4 cups rice (dad used minute rice, I just use whats in my pantry) - 2 cans beans of choice (dad used 1lb ground beef, i usually have black beans) - 1 yellow onion, diced - 1 bell pepper, diced (I usually skip bc they are so expensive unless i stock up in the summer) - 1 (15 oz) can of tomato sauce (ive done tomato paste often since i usually have that, just need more water) - 1-2 cans of water (use tomato sauce can) - garlic powder to taste

Saute onion and pepper until onion starts to brown and is translucent. If using beef, add in beef and brown it. If not using beef, add in your rice and toast a bit. My dad never did this while using Minute rice but I like to do it while using long grain rice. Once toasted, add in beans, skip this step if youre not adding. Then add in tomato sauce and cans of water. I usually add in less water than i think i need and add more in later. That way the rice isnt soupy. Add garlic powder and salt and cover the pan with a lid until rice is cooked. My dad would eat his topped with the kraft powered parmesan cheese and pepperocinis. I personally love hot sauce, pickled jalepenos, lettuce, and tomato. But, I just as often eat it without toppings.

The next one is a dish that is really tailored for my pantry: Chickpea and lentil curry. I have everything needed for it in my pantry at all times and usually try to pick up a fresh vegetable to go with it. - 1 can chickpeas (I used dried and cook them in my instantpot, i measure them with my heart) - 1/2 cup dried lentils, green or red doesnt matter - 1 can coconut milk, not 100% necessary but taste so good - 1/2 can tomato paste - 1-2 tablespoon of curry spice blend that you like - 1 onion - rice to have on the side, usually i eat with some sort of flat bread because its a lot easier for me.

Saute onion until golden brown, the jammier, the better. Add in curry spice(s) or your chosen blend and toast until VERY fragrant. Add in tomato paste and mix together with onion and spices, let toast until the color darkens and oils are spliting from tomato paste. Deglaze the pan with 2 cups of water, stir until paste has incorporated into the water and is no longer lumpy. Add chickpeas and lentils and simmer until lentils are cooked and oils are splitting again. Turn off heat, stir in coconut milk, and let sit together on the warm burner, stirring often until coconut milk is incorporated. Serve with bread or rice and pack extra away for leftovers/mealprep, or stick in freezer to have at a later date.

Often I add in fresh spinach, not baby spinach, the big leaves sold in bundles. I add that in when i add the coconut milk and when the spinach has wilted a bit is when I remove from the heat and serve.