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 Black Beans and Rice
- Cook Time: 3-5 hours
- Total Time: 3-5 hours
- Yield: 4 servings
Print Recipe
Pin RecipeIngredients
- 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
- Place beans, rice, water, salsa, bay leaf, cumin, and garlic salt in the slow cooker.
- Cover and cook on LOW for 3-5 hours.
- 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
I made this for supper tonight. So easy and super yummy!! 🙂 Thank you for sharing.
★★★★★
You’re welcome Tina!
Can you freeze this recipe?
Yes
Can you use white rice?
yes I believe you could. The cooking time will take less time by maybe an hour or more.
What kind of salsa is recommended?
I like to use pace picante sauce
Instant rice is not a good option for this, correct?
I haven’t tried it. Are you talking about brown instant rice? You could probably do that. Use the water to rice ratio on the box. But only cook for 2 hours.
I was referring to instant brown rice and I went ahead and made it before I saw your response (so I didn’t adjust the water ratio). I turned out amahhhhhzing. Thank you for a great recipe.
HOORAY!
Karen can I add sweet bell peppers to this recipe?
Sure!
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.
yep!!!
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?
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?
Have you tried this recipe cooking on High? If so how long? I only found this post today while I was at my doctors appt.
Please reach me at the following email if I lose this page. Thank you!
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yep, you can cook on high for 2 hours
Do you cook the rice first?? Or put in uncooked rice?
uncooked!
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.
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.
so glad you liked them!!
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!
You're awesome Karen and your recipes even better
I would say it serves about 4 people!
How many servings does this make?
Thanks
How many servings does this make?
Thanks
Geena,
you're welcome!
I recently tried the recipe with barley and it was soooo good! I'm going to make it again soon.
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!!
I substituted pearled barley for the brown rice. It was excellent!
this sounds really good!