Things I love about Mexico: Beans and Rice

You're looking at what Trinity has eaten every single day this week, for either lunch or supper. When I ask her what she'd like to eat, she responds with, "Beas and wice please." It's hard to say no to that.

Especially when beans and rice are so nutritious and low-fat (at least the kind I make is). On top of that, the dish is inexpensive. I think Trinity's total food bill for the week came to about $1.50 for her beans and rice consumption.

I've heard people say that beans and rice is sort of Mexico's version of mac-n-cheese for kids. In the past few years, it has become a staple in our home. I make it at least once a week. I often serve it with fried plantains or a guisado (meat in a spicy sauce). Mike and I always eat it with a healthy amount of homemade salsa.

Part of getting into the Mexican culture for us has been incorporating Mexican foods into our regular diets. It's easier on the food budget, since we don't have to pay high prices for imported goods from the U.S., and it's fun to try out new recipes. I often get these from friends and church members. The recipe I currently use for beans came from our good friend Claudia.

Today at lunch Trinity finished up the supply of rice and beans I had on hand. This afternoon, while she napped, I whipped up another batch. When lunch time tomorrow rolls around, I'll be ready.