Spanish-style fried rice

I've taken a recipe from a local cooking class, and I have adjusted it to make it easier to make with a toddler in tow. In short, I prep as much ahead as possible.

Spanish-style fried rice
1 c. brown rice: 0.42
1 3/4 c. water: 0
1 T. canola oil: 0.04
1 onion, diced: 0.25
2 celery stalks, diced: 0.16
3 T. diced roasted poblanos: ?
1/4 c. diced roasted red peppers: 0.19
2 cloves garlic, minced: 0.10
1T dried parsley: 0.05
1 tsp cumin: 0.05
1 tsp salt: 0.02
1/2 tsp pepper: 0.03
1 can diced tomatoes (14 oz): 0.60
6 oz diced ham: 1.03
1/2 c frozen peas and carrots: 0.25

Total: $3.17 for 6 cups, or $0.53/cup

Cook brown rice ahead of time (I use a time saving rice cooker, though a pressure cooker would work, for the whole dish I think).

Saute onion, celery, peppers in canola oil until soft. Add garlic, tomatoes, spices and saute until the liquid from the tomatoes evaporates. Add rice and ham. Saute until warm. Add frozen peas and carrots and saute a few more minutes, until defrosted but still bright in color.