Eating well on a tight budget doesn’t mean bland noodles every night. These seven cheap meals for two people are built around affordable staples like eggs, beans, rice, and seasonal vegetables, and each one comes together in under an hour with minimal fuss. They’re scaled exactly for two servings, so you won’t waste food or money, and most leave you with leftovers for lunch the next day.
Ingredients
- 1 cup (200 g) long-grain rice
- 2 cups (480 ml) water
- 1 tbsp (15 ml) olive oil
- 1 medium onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (14.5 oz / 411 g) diced tomatoes, with juices
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and black pepper, to taste
- 4 large eggs
- 1 avocado, sliced (optional, for serving)
- Hot sauce, for serving (optional)
Instructions
- Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. In a small saucepan, combine the rice and 2 cups (480 ml) water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the black beans, diced tomatoes (with their juices), cumin, and chili powder. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly. Season with salt and pepper to taste.
- Make four wells in the bean mixture. Crack one egg into each well. Cover the skillet and cook over low heat until the egg whites are set and the yolks are still slightly runny, about 5–7 minutes. If you prefer firmer yolks, cook for 2–3 minutes longer. (If you want to check doneness, the safe minimum internal temperature for egg dishes is 160°F / 71°C, but for sunny-side-up eggs, the whites should be firm and the yolks can be soft.)
- Serve the beans and eggs over the rice. Top with avocado slices and hot sauce if desired.
Tips
- Use canned beans for speed, but if you have dried beans, cook them ahead and freeze in portions. One cup of dried beans yields about 3 cups cooked.
- Don’t skip rinsing the rice – it removes excess starch and keeps the grains fluffy.
- If you don’t have chili powder, use 1/2 tsp smoked paprika and a pinch of cayenne for a similar smoky heat.
- To save time, use pre-chopped frozen onions and garlic – they cook just as well and are often cheaper per serving.
Serving Suggestions
Serve this dish with a simple side salad of shredded cabbage or lettuce dressed with lime juice and salt. Warm corn or flour tortillas on the side are great for scooping up the beans and eggs. A dollop of sour cream or Greek yogurt adds a cool contrast.
Variations
- Swap the black beans for pinto beans or kidney beans – any bean works.
- Add a handful of frozen corn or diced bell peppers when you add the beans for extra color and nutrition.
- For a spicier version, add a minced jalapeño with the onion, or a dash of chipotle powder.
- Make it vegan by omitting the eggs and adding a scoop of cooked quinoa or extra beans for protein.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice and bean mixture can be reheated in the microwave or on the stovetop with a splash of water to loosen it. If you have leftover eggs, reheat them gently in the microwave for 20–30 seconds – they will continue to cook, so don’t overdo it. This dish also freezes well for up to 2 months; thaw overnight in the fridge and reheat thoroughly until steaming hot (165°F / 74°C).
Frequently Asked Questions
Can I use brown rice instead of white? Yes, but adjust the cooking time and water – brown rice typically needs 1 3/4 cups water per cup of rice and about 40–50 minutes to cook. You can also cook it ahead and reheat.
What if I don’t have canned tomatoes? Use 2 cups of fresh diced tomatoes (about 2 medium) and add 1/4 cup water to make up for the juices. You may need to simmer a few extra minutes to thicken.
Can I make this in one pot? Absolutely – cook the onion and garlic in a deep skillet, add the beans, tomatoes, spices, and 2 cups of water, then stir in the rice. Cover and simmer for 20 minutes, then proceed with the eggs. The rice will absorb the liquid, and you’ll have a one-pan meal.
How do I keep the eggs from overcooking? Keep the skillet covered and use low heat. Check after 5 minutes – the whites should be set but the yolks still jiggle slightly. Remove from heat immediately and let rest for 2 minutes before serving.
Is this dish gluten-free? Yes, all the ingredients are naturally gluten-free. Just check your chili powder and hot sauce labels to ensure no wheat-based additives.
Can I add meat? Sure – cooked and crumbled chorizo or ground beef (cooked to 160°F / 71°C) can be added with the beans. This will stretch the dish even further, but it will raise the cost slightly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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