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.
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.
|2 celery ribs|
|1 green pepper|
|1 tablespoon canola oil|
|1 can diced tomatoes 28 oz|
|1 can kidney beans 15 oz, rinsed and drained|
|2 cups cooked brown (or white) rice|
|2 teaspoons worcestershire sauce|
|1.5 teaspoons chili powder|
|1/4 teaspoon pepper|
|1/4 cup shredded cheddar cheese|
|1/4 cup sour cream|
|2 green onions|
- Complete prep from prep tab above.
- 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.
- 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
- Bring to a boil then reduce heat to medium low and cover for 7 – 9 minutes.
- 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
Vegetables such as: Corn, Carrots, Broccoli, etc.