Combine the rice, garlic powder, thyme, red pepper, salt, and water in a heavy bottomed pot. Give it a brief stir to evenly distribute the ingredients.
Place a lid on the pot and place it over high heat. Allow the pot to come up to a full boil. Once it reaches a full boil, turn the heat down to low and let it simmer for 30 minutes. After 30 minutes, turn the heat off and let it rest with the lid in place for 20 minutes more.
After 20 minutes without heat, fluff the rice and serve, or refrigerate until ready to eat. Extra rice can also be frozen for quick meals later.
½ cup cooked seasoned rice $0.11
½ cup frozen chopped spinach $0.16
½ Tbsp butter $0.08
1 large egg $0.21
pinch of salt & pepper $0.03
splash of hot sauce $0.05
Place one inch of water in a small sauce pan. Bring it up to a boil over high heat with the lid on top. Once it reaches a full boil, add the egg in the pot, replace the lid, and let boil/steam in the shallow water for exactly six minutes. After six minutes, pour out the hot water, rinse with cool water, then peel immediately.
While the egg is cooking, add ½ cup of precooked seasoned rice to a bowl along with ½ cup frozen chopped spinach. Microwave on high until heated through (about two minutes, stirring once half way through). Season the spinach and rice with butter and a pinch of salt and pepper.
Once the egg is cooked and peeled, add it to the bowl with the spinach rice, drizzle hot sauce over top, and eat.