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Slow Cooker Mexican Rice and Beans with Avocados


  • Prep Time: 5 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 5 minutes
  • Yield: 6 servings
  • Method: Slow Cooker

Ingredients

  • 2 garlic cloves, minced
  • 1/2 jalapeno, minced
  • 1 1/4 cup brown rice
  • 2 cups vegetable broth or chicken broth
  • 1 (4 oz) can green chiles
  • 1 (14.5 oz) can black beans, rinsed and drained
  • 1 1/2 cups picante sauce or salsa
  • 1 cup frozen corn
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 bay leaf
  • 1 1/2 cups grated cheddar
  • 1/3 cup cilantro leaves
  • 1/2 cup sour cream
  • 1 avocado, diced

Instructions

  1. Add garlic, jalapeno, brown rice, broth, chiles, beans, salsa, corn, chili powder, cumin, pepper, salt and bay leave to the slow cooker.  Stir to combine.
  2. Cover and cook on HIGH for about 3 hours, or until rice is cooked through.
  3. Discard the bay leaf. Sprinkle cheddar over the top and let it melt.  It will only take a couple of minutes.
  4. Top individual servings with cilantro, a dollop of sour cream and avocados.

Notes

Ideal slow cooker: 3 quart (I used my casserole crock)