Staying on Budget

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Mexican Beans and Rice

Mexican Beans and Rice that is full of vegetables and fiber. This is a heart healthy dish that you will enjoy over and over again.

Mexican Beans and Rice is full of fiber and vegetables. The freshness of the green onion on top really sets this recipe apart from other beans and rice dishes. I don’t feel like I am eating a budget meal and it taste so good I serve it to guests. 

If you like beans and rice spicy add a jalapeno, hot sauce or red pepper flakes. I originally found this recipe in my Taste of Home Healthy Cooking 2012 Annual Recipes Cookbook. 

Cost Per Serving $3.78 as of July 2022

If you have zero ingredients then this recipe will cost about $15.11.

If you have a stocked pantry this recipe will cost about $10.12. 

  • Cost per serving reduces to $2.53.

I am assuming you have salt and pepper and do not add it into the recipe total cost.

Stove Top

Recipe serves: 4

Equipment needed: deep skillet and rice cooker or large pot

Portion size: 1.5 cups

Cook time: 30 minutes


Let's grocery shop!

I am assuming you have salt and pepper. It is not included in pantry and spices. There is a savings of about $4.99 if you have a stocked pantry.

Pantry & Spices

Total: $4.99 as of July 2022

  • canola oil $2.99
  • chili powder $1.00
  • worcestershire sauce $1.00


Total: $10.12 as of July 2022

  • 1 bunch green onions $0.88
  • 1 onion $0.40
  • 1 celery stalk $2.36
  • 1 can kidney beans 15 oz $0.78
  • 1 medium green pepper $0.78
  • 1 can diced tomatoes 28 oz $0.98
  • 1 bag long grain rice $0.78
  • 1 block cheddar cheese $2.00
  • 1 sour cream 8 oz $1.16


You can use instant rice if you don’t have time for long grain rice. I prefer long grain rice to instant rice and that is why it is suggested here. I also prefer brown rice to white rice because of my high fiber diet. 

Let's prep!

Let's cook!

  1. Complete prep from prep tab above.
  2. Heat 1 tablespoon of canola oil in the skillet then add: celery, green pepper, onion, 1/2 teaspoon salt, 1/4 teaspoon pepper and sauté until soft. About 4 – 6 minutes. 
  3. Stir in the:
    • 28 oz can tomatoes
    • rinsed kidney beans
    • 2 cups cooked rice
    • 2 teaspoons worcestershire sauce
    • 1.5 teaspoons chili powder
    • 1/4 teaspoon pepper
  4. Bring to a boil then reduce heat to medium low and cover for 7 – 9 minutes. 
  5. Top each plate with a little cheddar cheese, sour cream and green onions. Enjoy!

This recipe can also be found in Weekly Dinners for 2 under $45 – Menu 1

Side Options

Vegetables such as: Corn, Carrots, Broccoli, etc.

Side Salad

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