Cheesy Rice & Bean Burrito Bowl
A 40-minute, £4.20 meal with rice, beans, and cheese—ideal for batch cooking. Uses own-brand staples.
Allergens: contains milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 62g carbs · 1g sugars · 5g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Sainsbury's, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Tesco |
|---|---|---|
| Rice (long grain)pack 1kg · use 500g | £0.69£0.28 per 100g | £0.75£0.30 per 100g |
| Black beanspack 400g · use 400g | £0.46£0.12 per 100g | £0.45£0.11 per 100g |
| Canned tomatoespack 400g · use 400g | £0.43£0.11 per 100g | £1.30£0.33 per 100g |
| Cheese (cheddar or mozzarella)pack 200g · use 200g | £6.05£1.27 per 100g | £6.90£1.53 per 100g |
| Basket total (full packs) | £7.63 | £9.40 |
| Cost of what this recipe uses | £4.86 | £6.32 |
| Per serving | £0.61 | £0.79 |
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
You'll also need (from the cupboard): 1 tbsp vegetable oil, 1 tsp ground cumin, 1 tsp smoked paprika, Sea salt, Black pepper.
Method
The method is written for 8. For a different number, use the amounts in the table above.
- Begin by weighing 500g of long-grain rice and rinsing it thoroughly in a sieve under cold tap water until the water runs clear. Drain the 400g tin of black beans and the 400g tin of chopped tomatoes, setting them aside on the counter.
- In a large saucepan, heat 1 tablespoon of vegetable oil over medium heat, then add the rice and 750ml of boiling water. Bring to a boil, then reduce the heat to low, cover with a tight lid, and simmer for 12-15 minutes until the water is absorbed and the rice is fluffy.
- While the rice cooks, place a separate pot over medium heat and add the drained black beans and canned tomatoes. Stir in 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika, using a spoon to lightly crush some few beans to help release some of their starch.
- Simmer the bean and tomato mixture on medium heat for 10 minutes, stirring occasionally with a wooden spoon until the sauce has thickened slightly. Taste the mixture and add more salt or black pepper if needed to enhance the flavours.
- Once the rice is tender, remove the saucepan from the hob and fold the bean and tomato mixture directly into the rice. Continue to mix well so that everything is evenly distributed and the dish is steaming hot throughout.
- Grate the 200g of cheese using a box grater and sprinkle half of it over the hot rice mixture, covering the pot with the lid for 2 minutes to allow the cheese to melt completely and become gooey.
- Divide the cheesy rice mixture into 8 equal bowls, serving immediately while hot. Top each portion with the remaining grated cheese and an extra crack of pepper if desired.
Tips
- To save money, use frozen mixed vegetables instead of canned tomatoes or swap the cheddar for a cheaper mild variety.
- For batch-cooking, cool portions in containers and freeze immediately; eat fridge leftovers within 48 hours and reheat rice only once.
- To reheat safely, add a splash of water to the bowl, cover, and microwave for 2-3 minutes until it is steaming hot throughout.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Rice (long grain) · about 500g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Cheesy Bean & Veg Quesadillas, Egg fried rice, Cheesy Bean & Rice Casserole.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).