365 Days of Slow Cooking: Recipe for Slow Cooker Mexican Black Beans and Rice
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Monday, June 11, 2012

Recipe for Slow Cooker Mexican Black Beans and Rice

This recipe for Slow Cooker Mexican Rice and Beans has become a staple at my house.  I love it because it's easy to get in the slow cooker within minutes and I love the creamy, yummy rice and beans that come out of the slow cooker a few hours later.Recipe for Crockpot Mexican Rice and Beans.  Fast to make, delicious to eat!

Makes 4-6 servings
Ideal slow cooker size: 3 quart
Cooking time:  3-5 hours

1 or 2 (14 oz) can of black beans, rinsed and drained (or you can make black beans from scratch...use about 1 cup of dried black beans and plenty of water in your slow cooker.  cook on low for 8-10 hours)
3/4 cup brown rice
1 1/2 cups water
3/4 cup salsa (plus more, if needed)
1 bay leaf
1 tsp cumin
1 tsp garlic salt
Salt and pepper
Lime juice

1.  Place beans, rice, water, salsa, bay leaf, cumin, and garlic salt in the slow cooker.
2.  Cover and cook on LOW for 3-5 hours.
3.  Add in salt and pepper to taste and lime juice to taste.  Add in additional salsa to brighten it up, if needed.

It's grilling season but that doesn't mean you have to put your slow cooker on the shelf.  You can still use it even on the days you're grilling for some scrumptious sides.  I love this chicken and my husband requests it all the time in the summer.  I decided to pair it with some yummy Mexican rice.  I was happy with how it turned out.  Brown rice is kind of a must because white rice gets too mushy in the slow cooker.  I used extra salsa to give it some extra flavor and color at the end of the cook time.  I will make this again for sure.  4 stars.


  1. Anonymous18/7/12 06:26

    I substituted pearled barley for the brown rice. It was excellent!

  2. I found your site via Pinterest and wanted to say thank you for the recipe!! :) I have made it several times because its so simple and healthy. I have made it with the brown rice and also tried it a couple times with quinoa and it keeps turning out wonderful! Its wonderful plain and added to burritos! Thank u again!!

  3. This comment has been removed by the author.

  4. Geena,
    you're welcome!
    I recently tried the recipe with barley and it was soooo good! I'm going to make it again soon.

  5. Anonymous23/6/13 05:32

    How many servings does this make?

  6. Anonymous23/6/13 05:33

    How many servings does this make?

  7. I would say it serves about 4 people!

  8. Anonymous29/6/13 05:09

    You're awesome Karen and your recipes even better

  9. Anonymous7/8/13 19:19

    These were delicious! I made them in my 1.5 quart crockpot ( perfect size by the way). The flavor and texture was yummy. AND they were so good I kept eating bites while putting leftovers away, which is a high firm of praise in my kitchen!

  10. So if I start with dry beans, do I cook them with everything else for 10 hours? Or is it a two step process and I have to cook for another 5 hours with the rice?

    1. Andy, you'll have to start with cooked beans. If that means you need to cook them the day before then do that. I just use a can of beans for ease but you could easily make the equivalent of a can in your slow cooker prior to adding them in with the rice.