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365 Days of Slow Cooking and Pressure Cooking

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February 9, 2012

Slow Cooker Mexican Rice with Black Beans and Corn

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Makes 6 servings

1 cup diced onion
2 large garlic cloves, diced
1 Tbsp tomato paste
1 Tbsp oil
1 1/2 tsp chili powder
1/2 tsp cumin
1 (15 oz) can black beans, rinsed and drained
1 cup frozen corn
1 (10.75) can tomato soup
1 cup instant brown rice
Salt and pepper
Cheese
Cilantro
Sour cream
1.  Combine onion, garlic, tomato paste, oil, chili powder and cumin in microwave-safe bowl and microwave for about 5 minutes, stirring every minute until onions are soft.  Transfer to slow cooker.
2.  Add beans, corn, soup and rice to the slow cooker.  Stir until ingredients are combined.
3.  Cover and cook on HIGH for about 90 minutes to 2 hours.  Salt and pepper to taste.  Serve with cheese, cilantro and sour cream, if desired.
Review:
This recipe let me down.  It totally has potential though.  The tomato soup was the wrong wrong wrong choice.  It was too processed-tasting and overpowering.  If I was to make this side dish again I would substitute tomato sauce or even better salsa…over maybe half tomato sauce and have salsa.  2 stars (as is…but like I said it has potential).
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4 Comments Filed Under: All Recipes, Beans, Meatless, Mexican, Side Dish, Slow Cooker Tagged With: All Posts, slow cooker recipes, 0-2 hours, 2 stars, crock pot recipes, recipes crock pot

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Comments

  1. Lora says

    June 28, 2012 at 1:57 am

    Just tried this today. It was a definite hit at dinner time! I used ketchup instead of tomato paste for the onions. I followed pretty closely to the recipe except I opted for leftover canned corn, tomato sauce, and 2 cups of cooked brown rice. I'm likely to top the leftovers with avocado instead of cheese for my lunch tomorrow. 🙂

    Reply
  2. angel says

    February 10, 2012 at 8:28 am

    At http://www.gourmandia.com – Gourmandia is a culinary website offering videos of world-class Michelin rated chefs exhibiting their techniques. Also features documentaries on fine dining restaurant locations and cities, recipes, forum, and more.

    Reply
  3. Karen says

    February 9, 2012 at 5:46 pm

    Kim, that sounds like a great idea! I'll definitely have to try it. Thank you!

    Reply
  4. KimW says

    February 9, 2012 at 5:06 pm

    Have you thought about trying enchilada sauce instead of the tomato sauce & seasonings? I bet it would be great!

    I added rice to my "Santa Fe Chicken" recipe: chicken, black beans, corn, 1/2 can of enchilada sauce, & 1/2 pkt of taco seasoning (I may have even gotten that recipe from your website.) The rice had the perfect amount of seasoning. I added the rice for the last hour or so of cooking.

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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