South of the Border (for just south of $3!

Everyone has heard that you're not truly poor unless you eat one of two things - ramen noodles, or beans and rice. Well today I'm here to tell you that this is absolutely true....but you don't need to be afraid! Beans and rice done correctly can actually be quite exciting!

Spanish Rice

15oz canned diced tomatoes (if you're a little light in the spices department, buy the kind with green chiles.) $.60
15oz canned beans of choice (NOT chickpeas) $.79
1/2 c diced onion (about 1/2 large onion) $.15
1/2 c diced bell pepper $.25
1/2 c frozen corn $.15
1 tsp minced garlic $.08
2 tsp chili powder (or to taste)
1/2 tsp chili flakes (or to taste)
1 tsp sugar
salt and pepper
1 c rice $.66

Total Cost:
Servings: 5 (generous)
Cost per serving:

To Make:

1. Heat a pot of water to cook rice. While you're waiting for it to boil, heat 1T olive oil in a skillet over medium heat. Add the garlic, onion, bell pepper, and corn to the pan with it. Cook until the onion is clear and the garlic is fragrant.
2. Add rice to boiling water and cook to package specifications. While it is cooking, drain the tomatoes slightly (leave some liquid in the can) and add them to the pan with the beans (well-rinsed). Now season with the chili powder, chili flakes, sugar (to cut the acidity of the tomatoes), and salt and pepper. It is very important to salt this dish to taste, or the flavors of the ingredients will not come through.
3. Allow the contents of the frying pan to simmer until the liquid is mostly reduced (to the consistency of chili - not soup). Fluff the cooked rice and add it to the pan, turning the ingredients to combine them well. Cook 2-3 minutes until heated through. Serve and enjoy!

Thrifty Notes:

• To get the most bell pepper for your money and to reduce prep time, I recommend buying frozen diced peppers and onions. The store brand at our grocery sells them at $.99/lb and you won't notice any taste difference in this dish.
• Speaking of frozen, the leftovers from this meal freeze quite well, so don't be afraid to make this quantity if you are cooking for one or two! I store them in a leak-proof tupperware and allow it to thaw at room temperature before heating in the microwave.
• Also, I frequently buy the largest size can available of beans and tomatoes. The leftover tomatoes can be frozen indefinitely for use in sauces, stews, etc, and the beans keep up to a week in the fridge. I use them as protein in my salads on days we have no leftovers.

Easy Tacos

When I say tacos, does grease-laden fast food come to mind? Well it needn't. This recipe is cheap, tasty, and very healthy! Note - this recipe makes 2 batches, so freeze the leftovers!)

15 oz canned beans (use leftovers from the Spanish rice!) $.60
1/2 c frozen corn $.15
1/2 c diced bell peppers $.25
1/2 c diced onion $.15
1 c shredded lettuce $.10
1/2 c salsa $.66
1/2 c shredded cheese $.33
8 packaged taco shells $.75 OR
4 ten inch wraps $.90

Total Cost:
Number of Servings: 4 (generous, plus 4 extra servings of filling)
Cost Per Serving:

To Make:

1. Follow step one from Spanish rice to saute the bell pepper, onion, and corn, adding the beans after the vegetables are cooked through (to spice it up a little, toss in a dash of cayenne pepper).
2. Place 1/3 c of the bean/vegetable mixture in the bottom of a taco or wrap. Top with a tablespoon or two of cheese, lettuce, and salsa. Mmmmm.
   

Thrifty Hints

• This recipe makes 2 batches of taco filling. Freeze half in a ziploc bag for easy dinner. This can be thawed in the microwave because it doesn't have rice (which softens and splits if overheated a second time).
• Although cheddar cheese is the best choice, we've used mozzarella and it still tasted great (thank goodness for salsa!). If you must have cheddar, look for it on sale or in the form of "cheese ends" from the deli.