Why this fits a family on a budget
Canned beans and rice are among the most affordable pantry staples available, bringing each serving to roughly $0.98 and keeping the full dish comfortably under budget. The recipe relies only on stirring and simmering — no special knife skills or temperature precision needed for novice cooks.
• 30 oz canned dark red kidney beans
• 14.5 oz canned diced tomatoes
• 13.5 oz canned coconut milk
• 1 medium yellow onion
• 3 cloves garlic cloves
• 1 medium green bell pepper
• 2 tbsp vegetable oil
• 0.5 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp chili flakes
• 0.75 tsp salt
• 0.25 cup fresh cilantro
• 1.5 cup long grain white rice
• 3 cup water
1. Start the rice first: combine 1.5 cups of rice and 3 cups of water in a medium saucepan with a pinch of salt. Bring to a boil over high heat, then reduce to the lowest heat setting, cover, and cook for 15 minutes undisturbed.
2. While the rice cooks, dice the onion and green bell pepper into 1/2-inch pieces. Mince the garlic cloves.
3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat for about 1 minute until shimmering.
4. Add the onion and green bell pepper. Cook for 4 minutes, stirring every minute, until the onion is soft and slightly golden at the edges.
5. Add the minced garlic, turmeric, cumin, coriander, and chili flakes. Stir constantly for 30–45 seconds until fragrant — the mixture will turn a golden yellow color.
6. Pour in the canned diced tomatoes (with their liquid) and stir to combine. Cook for 2 minutes, letting the tomatoes bubble and reduce slightly.
7. Drain and rinse the kidney beans under cold water, then add them to the skillet. Stir gently so the beans do not break apart.
8. Pour in the coconut milk and add the salt. Stir everything together and bring to a gentle simmer — small bubbles around the edges — over medium heat.
9. Cook uncovered for 5–6 minutes, stirring occasionally, until the sauce thickens slightly and coats the beans with a creamy, golden-orange color.
10. Remove from heat. Roughly chop the fresh cilantro and scatter over the top. Check the rice — it should be fluffy with no water remaining. Fluff with a fork and serve the bean skillet over the rice.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.