Mexican Rice and Beans

On my way to 100 recipes in 100 days.  Here is recipe 8: Mexican Rice and Beans!

I am brining you another inexpensive meal for Frugal Friday.  This is the perfect filling meal to stretch your dollar at the end of the pay period.  I served this on lettuce with taco toppings that I had in the fridge.  YUM
Mexican Rice and Beans
Normally, my girls are not big fans of rice.  But with all the tasty additions to this rice, they had no troubles gobbling it down.  You can use any kind of rice and any kind of beans in the recipe.  Get creative with what is in the pantry.
Mexican Rice and Beans
Mexican Rice and Beans
2 celery ribs, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 tablespoon canola oil
28 oz diced tomatoes, undrained
16 oz kidney beans, rinsed and drained
2 cups cooked jasmine rice
2 teaspoon Worcestershire sauce
3 teaspoon chili powder
1 ½ teaspoon ground cumin
½ teaspoon ground pepper
2 teaspoon taco seasoning
1. In a large nonstick skillet, sauté the celery, green pepper and onion in oil until tender.
2. Stir in the tomatoes, beans, rice, Worcestershire sauce, and seasonings.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes until heated through.  Top with sour cream, cheese, and other fixings

Liked this Mexican Rice and Beans? Try Creamy Rice and Sweet Peas

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