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Slow Cooker Santa Fe Beans and Rice


  • Prep Time: 10 minutes
  • Cook Time: 3-5 hours on low
  • Total Time: -25933712.533333 minute
  • Yield: 6 servings 1x
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Ingredients

For the beans and rice:

  • 1 1/2 cups brown rice
  • 2 3/4 cups water
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, rinsed and drained
  • 1 (8 oz) can tomato sauce
  • 1/2 cup picante sauce (I used mild)
  • 2 Tbsp taco seasoning (I make my own homemade taco seasoning)
  • 1 tsp salt
  • 1/2 tsp pepper
  • Optional: 1 1/2 lbs boneless, skinless chicken thighs or breasts
  • Grated cheddar, for serving

For the garlic lime sour cream:

  • 1 cup sour cream
  • 1/4 cup chopped cilantro
  • 1 tsp lime zest
  • 2 tsp lime juice
  • 1/2 tsp kosher salt
  • 2 garlic cloves, minced

Instructions

  1. Add the rice, water, kidney beans, black beans, corn, tomato sauce, picante sauce, taco seasoning, salt and pepper into the slow cooker. Stir a bit.
  2. If desired, place chicken on top of mixture.
  3. Cover and cook on low for 3-5 hours.
  4. Cut up chicken and then stir it back in to the pot.
  5. Make the garlic lime sour cream by stirring together sour cream, cilantro, lime zest, lime juice, kosher salt and garlic cloves.
  6. Serve rice and beans with a dollop of the sour cream on top. Sprinkle with grated cheddar, if desired. Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months.
  • Category: Meatless
  • Method: Slow Cooker

Nutrition

  • Serving Size: 1/6 of recipe (no chicken/no sour cream)
  • Calories: 302
  • Sugar: 4 g
  • Sodium: 655 mg
  • Fat: 2 g
  • Carbohydrates: 61 g
  • Protein: 11 g