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.
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
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.