Could it be? You bet! The Easy Mexican Rice & Bean Casserole just got a lot easier!
I assumed the Mexican Rice and Black Bean Casserole would be easy to adapt for the slow cooker and I was right. In fact, it tastes better than the oven and stove top versions. I made it twice last week!
The main difference with the slow cooker version is that the flavors are much richer. I found it to be so savory that I didn’t even want to add salsa or guacamole. I know, it sounds like blasphemy but it was that good.
Crock Pot Mexican Casserole
This recipe doubles and triples really well. The photo above is a triple recipe.
- 1 cup uncooked brown rice
- 3 cups water
- 1 8 oz can of tomato sauce
- 1 tsp salt (optional)
- 1 tsp onion powder
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin
- 2 cups cooked beans (or 1 can drained beans) I’ve used pinto and black beans.
- 1 cup corn (optional)
- Pour all of the ingredients into your slow cooker and stir gently.
- Cook on high for 4 hours or low for 6-8 hours.
Try not to eat this straight from the slow cooker. Use bowls for crying out loud! This is delicious served on its own but would be incredible wrapped in a warm tortilla or with organic tortilla chips. It really doesn’t need anything.
If you don’t have a Crock-Pot don’t fret! Check out my stove top and casserole versions HERE. This recipe has become a favorite for many of my readers. I’ve made it at cooking demo’s with rave reviews.
If you need an equally rich dessert check out this Chocolate Mousse!