Mexican Rice & Beans

This is the bowl I make when I want something filling without spending much at the grocery store. Pinto beans and rice form the base, and a handful of extras like corn, peppers, and cheddar keep it from tasting like a basic side dish.

Pinto beans and rice together make this one of the most budget-friendly bowls I make, and cheddar melted on top adds richness that keeps it from tasting plain. Corn and peppers round it out with a bit of sweetness and crunch.

This is a fully vegetarian bowl, but the beans provide enough protein and fiber that it doesn't feel like anything is missing. Salsa keeps everything moist, so there's no need for a separate sauce or dressing.

Full ingredient amounts are on the recipe card, scaled for ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This Mexican rice and beans bowl is proof that simple ingredients can still make a satisfying meal.

Nutrition note: This is general food information, not individualized medical or nutrition advice.

Mexican Rice & Beans

YIELD

10 portions

ESTIMATED NUTRITION

410 calories • 17g protein • 73g carbs • 6g fat per portion

I love this one for meal prep because every container has a satisfying mix of protein, vegetables, and a hearty base.

Ingredients

• 7 1/2 cups cooked rice

• 5 cans pinto beans

• 2 1/2 cup corn

• 2 1/2 cup salsa

• 2 1/2 bell pepper

• 2 1/2 onion

• 1 1/10 cup cheddar

• 2 1/2 tsp cumin

Directions

1. Sauté pepper and onion.

2. Stir in beans, corn, salsa and cumin; heat through.

3. Serve over rice and top with cheese.

4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.

Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.