Budget-Friendly Dinner Tonight: Rice and Beans

A timeless combination that's nourishing, economical, and endlessly adaptable to whatever you have on hand.

Rice and beans have fed people well for centuries—not out of necessity alone, but because together they make something genuinely satisfying. Add potatoes and onions to the mix, and you've got the foundation for a meal that's both grounding and flexible. Whether you're stretching your budget or simply craving something honest and straightforward, these four humble ingredients deserve a place on your table.

Spanish-Style Rice and Beans with Roasted Potatoes

Total Time: 30 minutes • Serves: 4

A hearty, one-pan Spanish-inspired dish combining fluffy rice, protein-rich beans, and crispy roasted potatoes with aromatic onions and warm spices.

Ingredients

• 1 cup rice
• 1 can beans (drained and rinsed)
• 2 cups frozen potatoes
• 1 large onion (diced)
• 2 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro (optional garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds.
2. Add frozen potatoes to the skillet and cook for 5 minutes, stirring occasionally, until they begin to brown.
3. Stir in rice, cumin, and paprika, coating everything evenly. Cook for 2 minutes.
4. Pour in broth and add drained beans. Stir well, then bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
5. Remove from heat, let stand covered for 2 minutes, then fluff with a fork. Season with salt and pepper, garnish with cilantro if desired, and serve.

Quick Variations

Lighter Option

Use less oil and skip the potatoes if you prefer a broth-forward bowl. The beans and rice provide complete protein, so you're still getting substance without heaviness.

Hearty Option

Double the potatoes and add them earlier so they break down slightly, thickening the dish into something closer to a stew. A generous hand with oil makes it deeply satisfying.

Vegetarian or Flexible Option

This dish is naturally vegetarian—beans deliver the protein and iron you need. Layer in your favorite spices or hot sauce to make it feel completely your own.

Simple Substitutions

Protein Substitutes

• Lentils (red or brown)
• Chickpeas
• Split peas
• Leftover cooked chicken or ground meat
• Eggs (stirred in at the end)

Carb Substitutes

• Quinoa
• Millet
• Barley
• Corn or cornmeal
• Pasta or egg noodles
• Sweet potatoes

Flavor Boosters

• Garlic and cumin
• Lime juice and cilantro
• Smoked paprika
• Hot sauce or chili flakes
• Tomato paste or canned tomatoes
• Soy sauce or fish sauce

Common Questions

Can I use canned beans instead of dried?

Absolutely. Canned beans save time and work just as well—just drain and rinse them first. You'll need about two 15-ounce cans to replace one cup of dried beans.

Should I soak the beans beforehand?

Soaking shortens cooking time and can reduce gas, but it's not required. If you skip it, simply add 10–15 minutes to the cooking time.

What if I don't have frozen potatoes?

Fresh potatoes work beautifully—just dice them smaller so they cook through. Russets or waxy potatoes both work well here.

How long will leftovers keep?

Store in the refrigerator for up to four days. The flavors often deepen by the next day, making it even better as a leftover.

Related Ingredient Guides

• Rice and Beans
• Rice and Beans
• Onions and Rice