Low Energy Loaded Rice

Published on 2026-08-14 by Emma Juettner

I recently stumbled across the Small Web Potluck and thought it looked like a cool concept, so here is my recipe submission.

The Early Bird 2026 Badge, a small illustration of a bird with a worm in its mouth

This is a recipe for when I'm too tired to think, very much in the spirit of the Sad Bastard Cookbook. My criteria for a decent meal are as follows:

  • It tastes good
  • It's filling
  • It has a source of protein
  • It has a vegetable

Loaded rice meets all those criteria without making me think too hard about it. I find it tremendously helpful to have in my back pocket for low energy days. Also, this particular version of it is yellow, which is the potluck's optional theme. :)

The Splash of Yellow Badge, a small illustration of a cut lemon

I'll include a recipe card below with the specific ingredients I used for this iteration of loaded rice, but the basic formula is very flexible:

  • Grab a couple packets of some seasoned rice (like Rice-a-Roni, Knorr's Rice Sides, or similar), a can of chickpeas (or your bean of choice), and any vegetables you have on hand.
  • Chop the veggies into bite size pieces.
  • Cook the rice following package directions, mixing in the chickpeas and dumping the veggies on top, so that they steam while the rice is cooking.
  • When the rice is fully cooked, stir everything together.
The ingredients for my loaded rice: two packets of Knorr herb and butter rice sides, two green bell peppers, two big tomatoes, some turmeric, a sprig of parsley, and a can of chickpeas (garbanzo beans)

FAQ/Suggested Modifications

Why pre-seasoned rice? Because it's easier and more fool-proof if your brain is not cooperating. If you prefer, you're welcome to substitute plain rice of whatever sort you please and season with your own mix of spices.

What if I don't have the energy to cook something on the stovetop?

You can also use those shelf-stable packets of microwaveable rice for this. Put the rice in a bowl together with the chickpeas and veggies and microwave it. In my opinion the texture is not quite as good, but it works in a pinch.

What vegetables work well?
Here are some of my favorite veggies for loaded rice. I am deliberately using a broad definition of veggie here. You don't have to limit yourself to fresh either, many of these options work equally well with frozen/canned varieties!

  • bell peppers
  • bok choy
  • kale
  • peas
  • mukimame
  • green beans
  • water chestnuts
  • tomatoes
  • carrots
  • mushrooms

You can also throw in any herbs you have on hand if you'd like. I added fresh parsley this time, which was fine, but to be honest I wouldn't do it again as the taste clashed a bit with the rest of the seasonings.

Low Energy Loaded Rice

A pot of loaded rice sitting on a floral hot pad. The rice is pale yellow, with chickpeas and chunks of green bell pepper and red tomato mixed throughout.

Ingredients

  • 2 packets Knorr Rice Sides
  • 1 can chickpeas
  • 2 green bell peppers
  • 2 tomatoes
  • A sprig of fresh parsley
  • a sprinkle of turmeric (optional, for color)

Instructions

  1. Chop your peppers, tomatoes, and parsley.
  2. Following package directions, put the rice and the corresponding amount of water in the pot.
  3. Mix in the chickpeas, and dump the chopped veggies on top.
  4. Put the pot on medium-high heat and cook as per package instructions.
  5. When the rice is cooked, remove from heat and mix everything together.
  6. Enjoy!

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