If you have read a personal finance blog, you have heard of a rice and beans diet.
The “rice and beans” life refers to one with very few frills. I enjoy listening to financial adviser Dave Ramsey and his listener call-ins. He has very little pity for callers who do not follow a rice-and-beans-budget. What he means by that is, if you think you have cut back in every area possible there is still room for more.
I disagree to an extent. Certainly, if you are in a dire financial situation you must do everything you can to help yourself. However I believe a successful budget includes room for favorite foods. Food is the one thing that you must have every day. As long as you are happy with your food you are happy with a large portion of your life.
That is not to say that beans and rice cannot be a favorite food.
I enjoy a rice and beans meal at least once each week. I have the good fortune of being a habitual eater, spending at least one year of my life eating Raisin Bran for two meals a day. A big pot of rice and beans keeps me satisfied for several days. Spencer? He needs more variety. I am sure that most of the human population would side with him.
I have a ratio that I follow to accommodate variety and the supplies I have on hand. I use:
1 part rice, two parts dried beans, 6 parts water
Here’s what it looks like in a recipe:
Kayla K’s Mexican Rice and Pintos
- 1 C dried pinto beans
- 1/2 C rice
- 3 C water
- 1- 10 oz can diced tomatoes with green chilies
Soak beans in water overnight. Drain and rinse. Add to large pot with water and tomatoes. Bring to boil. Cover, simmer 45 minutes. Stir in rice. Return to boil. Simmer 30 minutes or until beans are tender and rice is fluffy.
I like to serve this rice and beans combination with tortillas.
I make several variations on the simple rice and beans ratio. One of my favorites is black-eyed peas, rice, cajun seasonings, peppers, onions, and bacon, paired with cornbread. Black beans, rice, lime juice, and cilantro is a pleasant flavor combination as well, especially with fajita fillings.
I truly enjoy rice and beans; they are not an acquired taste. My dad has always worked for dairy and beef farmers so I grew up accustomed to a beef and potatoes diet. Rice and beans are a treat for me, and I do not feel deprived when eating them.
How do you like your rice and beans? Or, do you like them at all?
{ 6 comments… read them below or add one }
My boyfriend recently cooked a great meal of oxtails with sweet and spicy beans. I made a variation of it without the meat. I cooked pinto beans with brown sugar, onions, allspice, ginger, garlic, hot sauce, ketchup and raisins. I served it with rice and kale. tasty.
Kayla, why don’t you try stir fried rice? Put a small amount of olive oil in large skillet, brown some garlic to release flavor, cook any veggies on hand, add cooked rice, and season (with msg, soy sauce, oyster sauce, black pepper, hot sauce, whatever you prefer), stir to mix well, cover skillet to let flavors blend and cook to your desired texture. I like vegetarian stir fry, but you may add shrimp or pieces of chicken/beef/lobster/crab meat.
I love the WW packages of rice and beans. I do a similar recipe to yours (I think- I don’t really measure) but I use black beans. Then mix a little sour cream, shredded cheese and salsa and microwave it and pour it on top. It’s a little more extravagant, but I usually have that stuff on hand for other homemade goodies.
Oh, and I use home-made salsa instead of tomatoes and chilies. It’s nearly free.
I can’t eat beans though
But I LOVE rice. (Well, I love beans as well, but I can’t eat it, like I said–medical reasons.) We add salsa to rice to make “spanish rice” and you can add cream of [blank] soups to rice to make a dish. And cheese. 
I love eatting leftover spanish rice in tortillas for breakfast or lunch the next day.
Love my homemade red beans and rice, but I enjoy ‘most ANY rice and beans combination!