Slow-Cooker Tex Mex Rice and Beans

Crock pot confetti beans and rice

This is my husband’s favorite slow cooker meal ever. I made it a few weeks ago, and have made it every week since because it’s so ridiculously easy. No prep time, just dump and turn the crock on. It’s a busy mom’s best friend.

The result is a colorful, zesty dish that’s chock full of flavor — and fiber and protein to boot. And the kicker? The kids like it! In the words of Charlie Sheen…WINNING!

Use whatever type of beans and frozen veggies you have on hand. For this version, I had Great White and black beans, so in they went. Corn is delish. Red peppers are delish. Whatever floats your boat. And this is also really great filling for burritos. If you want to throw in some rotisserie chicken and wrap it all up in a tortilla, it makes an awesome lunch or dinner the following day!

And if you’re looking for more yummy crock pot meals, click here!

Slow-Cooker Tex Mex Rice and Beans

Slow-Cooker Tex Mex Rice and Beans


1 tablespoon olive oil

1 cup brown rice (not instant or quick cooking)

1 can (16 oz. each) black beans, drained and rinsed

1 can Great White Northern beans, drained and rinsed

1 small yellow onion, chopped

2 teaspoons garlic, diced

1 can (14.5 oz) of diced tomatoes

1 tablespoon taco seasoning

1 package frozen corn


Place 1 tablespoon of olive oil into the bottom of your crockpot, and add the rice. Swirl the rice around in the olive oil, until it is coated nicely.

Add drained beans, onion and garlic.

Drain the tomatoes, but reserve the liquid in a measuring cup. I got about 1/2 cup tomato juice.

Add the tomatoes to the crock.

Add water to a measuring cup with tomato juice. You need 2 full cups of liquid. Add to crock.

Add just 1 T of taco seasoning (save the rest for next time). Stir well, and cover.

Cook on low for 5-6 hours, or on high for 3-4. My beans and rice cooked on high in an oval 6qt Smart Pot for 3.25 hours. Stir once if possible to distribute liquid. It is done when the rice is tender. Brown rice or wild rice may take longer to cook than white rice. Stir in corn (and any other frozen veggies you have) 30 minutes before done.

Garnish with fresh cilantro.

Sit back and watch the "YUM's" roll in!

Adapted from Crockpot 365.

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