Description
Brown rice is slow cooked with enchilada sauce, beans and spices and then topped with sharp cheddar, diced avocado and a wedge of lime.Â
Ingredients
Units
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- 2 cups long grain brown rice, uncooked
- 3 1/2 cups water
- 1 (15 oz) can enchilada sauce
- 1 (14.5 oz) can black beans, rinsed and drained
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 Tbsp lime juice
- 1–2 cups sharp grated cheddar (depending on how cheesy you want it)
- 1 avocado diced
- Sour cream
- 1 lime, cut into wedges
- Cilantro, for garnish
Instructions
- Add rice, water, enchilada sauce, black beans, cumin, salt, pepper and garlic powder to slow cooker. Cover and cook on high for 3-4 hours, or until rice is cooked through and tender.
- Remove the lid and stir in the lime juice and cheddar. Salt and pepper to taste.
- Serve rice topped with diced avocado, sour cream, lime wedge and cilantro.
Notes
I used my 6 quart KitchenAid Slow Cooker for this recipe.
If you’d like the Instant Pot version of this recipe click here.
- Method: Slow Cooker