Slow Cooker Rice and Beans

written by CrockPot Cooking | March 25, 2020

Ingredients

2 14 oz cans black beans (rinsed and drained)
1 cup Arborio Rice
1 1/4 cups vegetable broth or water
1 cup chunky mild salsa
1 teaspoon cumin
1 teaspoon taco seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
1 teaspoon lime zest

Directions

Add rinsed and drained beans, rice, water, salsa, cumin, taco seasoning, garlic powder, chili powder, onion powder, salt and pepper to the slow cooker.

Cover and cook on LOW for 3-5 hours.

Check after 3 hours, stir and if needed add 1/4 cup of water more.

Once ready, stir in lime zest.

Top with homemade or store-bought Pico de Gallo and serve in bowls, topped with sour cream, avocado and extra Pico de Gallo.

Or serve as a burrito filling!