365 Days of Slow Cooking and Pressure Cooking

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Recipe for Slow Cooker Mexican Black Beans and Rice

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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.

slow cooker mexican rice and black beans
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Slow Cooker Mexican Black Beans and Rice

★★★★★

5 from 1 reviews
  • Cook Time: 3-5 hours
  • Total Time: 3-5 hours
  • Yield: 4 servings 1x
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Ingredients

  • 1 or 2 (14 oz) can of black beans, rinsed and drained
  • 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

Instructions

  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.

Notes

Ideal slow cooker size: 3 quart

  • Method: Slow Cooker

 

Comments

  6. I hope you get this soon, seeing as how this is January 2018! Can I double the recipe and put it in my large crockpot and get the same results?? I fixed it before and it came out fine but I need to cook more.

    Reply

  7. 5 hours in, 3 low and 2 high, and my rice is hard as a rock still. it smells good, but it’s more of a crunchy rice soup than rice and beans.

    did oyu use instant rice or something?

    Reply

    • So sorry! This is sad to me. I use long grain brown rice. Maybe my slow cooker just cooks faster than yours? They all sort of cook a bit differently. Did it ever cook all the way through?

      Reply

  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?
    Thanks.

    Reply

    • 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.

      Reply

  12. 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!

    Reply

  18. 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!!

    Reply

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