Rice and beans is the cheapest filling dinner there is. It's also the one people worry will get boring. It doesn't have to. Change the spices, the sauce and the toppings, and the same two ingredients become six completely different meals.
Below is a one-pot recipe to start with, five more variations, and a quick guide to cooking dried beans if you want to save even more. Prices are rough estimates for US store brands in 2026 and will vary by store.
Why rice and beans works on a budget
| Ingredient | Rough package price | Rough cost per serving |
|---|---|---|
| Long-grain rice | $4.00 / 5 lb | about $0.15 |
| Canned black beans | $1.00 / can | about $0.50 |
| Dried black beans | $1.60 / 1 lb | about $0.25 |
| Onion, garlic, spices | varies | about $0.15 |
Even with canned beans, most of these dinners land well under $1 a plate. With dried beans, closer to 50 to 60 cents.
rice and beans, but make it six different dinners.
1. One-pot black beans and rice
Serves 4 to 5, rough cost about $4 to $5 total (the pepper is the priciest extra).
Ingredients
- 1 tbsp oil
- 1 onion, diced
- 1 bell pepper, diced (optional)
- 2 cloves garlic, minced
- 1 tsp cumin and 1 tsp chili powder
- 1 1/2 cups long-grain white rice
- 1 can (14.5 oz) diced tomatoes, with juice
- 2 1/2 cups water plus 2 tsp bouillon
- 2 cans (15 oz) black beans, drained and rinsed
- Salt to taste; lime juice or a splash of vinegar to finish
Steps
- Heat the oil in a large pot with a lid over medium. Cook the onion (and pepper) for 5 minutes.
- Add the garlic and spices and stir for 30 seconds.
- Add the rice and stir 1 minute, then add the tomatoes, water and bouillon. Bring to a boil.
- Stir in the beans, cover, turn the heat to low, and cook 20 minutes without lifting the lid.
- Take off the heat and leave covered 5 minutes. Fluff, taste for salt, and finish with lime or vinegar.
2. Cuban-style black beans over rice
Simmer 2 cans black beans (with their liquid) with a sautéed onion and pepper, 2 cloves garlic, 1 tsp cumin, 1 tsp dried oregano, 1 bay leaf and 1 tbsp vinegar for 20 minutes until saucy. Serve over plain white rice. A fried egg on top makes it extra filling.
3. Red beans and rice
Cook a diced onion, a diced pepper and 2 celery stalks in oil until soft. Add 2 cans drained red kidney beans, 1 1/2 cups water, 1 tsp paprika, 1/2 tsp garlic powder, a pinch of cayenne and 1 bay leaf. Simmer 25 minutes, mashing some beans against the pot to make it creamy. Serve over rice. If there's room in the budget, a sliced smoked sausage browned at the start makes it a weekend dinner.
4. Burrito bowls
Make a pot of rice and stir in salsa. Warm a can of seasoned pinto or black beans. Build bowls with rice, beans, a little cheese, canned corn and any toppings you have: shredded lettuce, sour cream, hot sauce. Leftovers go straight into tortillas for lunch.
5. Chickpea curry with rice
Soften an onion in oil, add 2 cloves garlic and 2 tsp curry powder for 30 seconds, then add a can of crushed tomatoes and 2 cans drained chickpeas. Simmer 15 minutes. Stir in a handful of frozen spinach if you have it. Serve over rice. A spoon of plain yogurt on top is nice but not needed.
6. Rice and bean soup
Got leftover rice and beans? Add them to a pot with 4 cups broth, a can of diced tomatoes, a handful of frozen veg and 1 tsp cumin. Simmer 15 minutes. It's a whole new dinner from yesterday's leftovers.
How to cook dried beans
Canned beans are convenient, but dried beans are cheaper per serving and not hard.
- Rinse and sort 1 lb dried beans, picking out any small stones.
- Soak in a big bowl of water overnight (or bring to a boil for 2 minutes, then let sit covered for 1 hour).
- Drain, cover with fresh water by about 2 inches, and bring to a boil. Then lower to a gentle simmer.
- Cook until tender: usually 1 to 2 hours depending on the bean and its age. Salt toward the end.
- Freeze extra in 1 1/2 cup portions, which is roughly one can's worth.
One pound of dried beans makes about as much as three or four cans. Red kidney beans need a full boil, not just a simmer, before eating, so don't skip step 3.
Keep it interesting
| Change this | Try |
|---|---|
| Spices | Cumin and chili powder, curry powder, paprika and oregano |
| Bean | Black, pinto, red kidney, chickpeas, white beans |
| Topping | Fried egg, cheese, salsa, hot sauce, pickled onions |
| Format | Bowl, burrito, soup, stuffed peppers, fried rice |
Quick checklist
- Rice and two kinds of beans in the cupboard
- One-pot version mastered first
- Spices rotated so it doesn't feel like the same meal
- Dried beans cooked in a big batch and frozen
Rice and beans is the backbone of end-of-month pantry meals, and both are top of the list in how to stock a pantry on a budget. For more ideas, browse the full pantry meals board.
