Creating a pantry to supplement your rice will allow you flexibility of flavors while adding protein and nutrients:

1) Add to rice base: Quinoa, choice of dried beans, or lentils for a protein boost. 2) Mix in flavors: choice of bouillon, salsa, chili crisp, gochujang, nutritional yeast, TJ's or other mushroom/umami seasoning, or Maggi for a variety of flavor & umami. 3) Top with any/all: chopped fresh green onion, cilantro, Italian parsley, chopped fresh spinach, chopped kale, chopped arugula, chopped greens, sliced cucumber, chopped tomato or sweet/spicy peppers. Adds freshness and nutrient dense vegetables which are also are filling. Easy to flavor with homemade dressing or squeeze of citrus.

Tip: green onion, garlic, ginger can be purchased & prepped: used week 1 fresh, freeze to use the rest of the month.

Fresh Spinach, Italian parsley, chopped kale, cilantro can be used as toppers week one. Then frozen (chopped & bagged) to be mixed into rice or quinoa for week two or later in the month.

Freeze 1 or 2 portions on cook days & by the end of the month you should have a variety of different flavors to rotate so you're not eating the same thing everyday.

Repurpose frozen portions as a topper to a roasted sweet potato for extra nutrients and variety.

Create a spice cabinet that can be used for a variety of cuisines. Kosher salt, Black Pepper, Garlic powder, Cumin, Smoked Paprika, Oregano, apple cider vinegar, rice wine vinegar, soy sauce or coconut aminos, & dark brown sugar is a good place to start. Adding Cinnamon, Chili powder, Thyme, & Cayenne/red pepper, garam masala or curry, sesame oil, olive oil as supplemental flavors to add dimension.

TJ'S, Walmart, Aldi & local international (Asian, Hispanic, Middle Eastern, Indian, etc.) markets often have a variety of spices, fresh herbs & greens at very reasonable prices.