Looking for an inflation-proof meal that stands the test of time? Rice and beans are the answer.

When I was broke and living in New York City in my early 20s, rice and beans were a staple. My girlfriends and I would all gather in one of our preposterously tiny apartments after working our preposterously underpaid jobs to cook dinner together. Rice and beans with all the toppings was one of our repeat meals. This was before the days of Venmo, so to make things even, we would each pick up one or two ingredients at a bodega before meeting up.

Back then, we cooked our rice and beans in separate pots because we didn’t yet have a million kids and hadn’t yet begun loathing dirty dishes as much as we do now as busy moms. But I swear, cooking the rice and beans together in the same pot makes this meal not only even easier but also more delicious. Just remember, don’t skimp on the toppings!

Cheesy, Easy Rice & Beans Recipe

Serves 4-6

Ingredients

2.5 cups low-sodium vegetable or chicken stock
1 (12-ounce) jar red or green salsa (mild or spicy, depending on preference)
1.5 cups long-grain white rice
1 (14-ounce) can black or pinto beans, drained and rinsed
2 tablespoons tomato paste
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt, plus more as needed
1 cup shredded Mexican cheese blend or cheddar cheese
Toppings (optional): thinly sliced avocado, pickled jalapenos, chopped fresh cilantro, sour cream

BULK IT UP: Cook 1/2 pound ground beef or chorizo over medium-high heat. Season it with a big pinch of salt and 1 tablespoon taco seasoning. No need to drain the fat before adding in the rest of the ingredients and proceeding with the recipe as written.

LEARN: You can throw the whole pot under the broiler if you want to brown the cheese (as long as you cooked it in something oven-safe).

RIFF: Make burritos! Instead of adding cheese on top, place a few tablespoons of cheese down the center of a burrito-size tortilla, load it with the rice and beans, and roll it up.

Instructions

In a large heavy-bottomed pot or skillet, combine the stock, salsa, rice, beans, tomato paste, garlic powder, red pepper flakes, and salt. Place over high heat and bring to a boil. Stir to mix well, then reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, 20 minutes.
Uncover, turn off the heat, and give it another big stir — don’t worry if it’s a little stuck to the bottom! Taste and add more salt as needed.
Sprinkle the cheese over the top, cover, and let stand for 10 minutes, until the cheese is melted.
Serve directly from the pot and let people add whatever toppings they like!