Dinner Under $10: Rice and Beans
A foundation for satisfying meals that costs almost nothing and tastes like you spent real time on it.
Rice and beans are the backbone of good eating on a budget—not because you're settling, but because they're genuinely delicious when treated with care. Add peppers and onions, and you've got the aromatic base for something that feels complete and nourishing. This is food that fills you up and doesn't apologize.
One-Pan Rice and Beans with Peppers
A quick and hearty one-pan dish combining rice, beans, and sautéed peppers and onions. Perfect as a main course or side dish.
Ingredients
- 2 cups cooked rice (or 1 cup uncooked)
- 2 cans beans (black or pinto), drained and rinsed
- 2 bell peppers, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pan over medium heat. Add diced onions and sauté for 3-4 minutes until softened.
- Add diced peppers and minced garlic. Cook for another 3-4 minutes, stirring occasionally.
- Stir in cumin, paprika, and chili powder, cooking for 30 seconds until fragrant.
- Add the rice, beans, and vegetable broth to the pan. Stir well to combine.
- Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until heated through and flavors meld.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.
This is just one option. Want to create your own recipe?
Customize the ingredients or generate a recipe built entirely from what you already have.
Build My RecipeQuick Variations
Lighter Option
Use a 2:1 ratio of rice to beans and load up on peppers and onions for volume. A squeeze of lime and fresh cilantro keeps things bright without heaviness.
Hearty Option
Reverse the ratio to favor beans, letting them create a creamy, protein-rich base. Caramelize the onions longer for depth, and finish with a crack of black pepper.
Vegetarian or Flexible Option
This combination is naturally vegetarian and adapts easily—add spice, swap in different bean varieties, or top with an egg if you want extra richness.
Simple Substitutions
Protein Substitutes
- Black beans or pinto beans
- Lentils (red or green)
- Chickpeas
- Split peas
- Canned white beans
Carb Substitutes
- Quinoa
- Millet
- Farro
- Pasta
- Polenta
- Sweet potato
Flavor Boosters
- Garlic and cumin
- Lime juice and cilantro
- Smoked paprika
- Bay leaf and thyme
- Hot sauce or fresh chili
- Soy sauce and ginger
Common Questions
Can I use canned beans instead of dried?
Absolutely. Canned beans are convenient and cost-effective—just rinse them first to reduce sodium. They'll cook into your dish in minutes.
Should I cook the rice and beans separately?
You can do either. Cooking them separately gives you more control over texture, but cooking them together (with enough liquid) saves time and dishes while letting the flavors meld.
How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to four days. Reheat gently with a splash of water, and the dish tastes just as good the next day.