* Mexican Rice

 ● 1 c. rice

● ⅓ c. canola oil 

● 2 Tbsp minced garlic 

● ½ yellow onion 

● 2 c. chicken broth 

● 8 oz can tomato sauce 

● Couple dashes cumin, maybe ¼ tsp

● ½ tsp sugar

Heat the oil really hot first. Add the rice and toast until lightly browned. Add garlic and onion and stir through until slightly cooked. Then add tomato sauce, chicken broth, cumin, and sugar. Bring to a boil and then reduce heat to a simmer for approximately 15 to 20 minutes depending on the instructions for your rice.

* Budget Dumpling Soup

I came up with this recipe one night while trying to think of something to cook that would fill us up with the limited ingredients I had on hand and no meat. Of course, this dish would be even better if you had some chicken available to put in it. It's kind of a cross between chicken noodle soup and chicken and dumplings. 

6 cups chicken broth 

1 can carrots, drained

1 can sliced potatoes, drained

2 Tbsp minced garlic 

1 small onion

Italian seasoning 

Dill weed

Rosemary 

Black pepper 

I didn't measure the seasonings, just sprinkled a little of each.

Dumplings are just flour and water with a pinch of salt. Stir until biscuit consistency. Pinch off tiny balls like a large marble. They swell a lot when cooking. Have soup at rolling boil and drop dumplings in one at a time. Boil about 12-15 minutes or until dumplings look done.