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Slow Cooker Rice and Beans

A hearty, plant-based meal featuring black beans and Arborio rice cooked slowly with flavorful spices. Perfect for busy families and meal prep, easy to prepare, and packed with protein and fiber.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can black beans, rinsed and drained Adds protein and fiber.
  • 1 cup Arborio rice Provides a creamy texture.
  • 2 cups vegetable broth Flavorful cooking base.
  • 1 cup chunky mild salsa Adds zest and depth.
Spices
  • 1 teaspoon cumin Enhances flavor.
  • 1 packet taco seasoning Brings in a blend of spices.
  • 1 teaspoon garlic powder Convenient flavor depth.
  • 1 teaspoon onion powder Adds savoriness.
  • 1 teaspoon salt Essential for flavor.
  • 1/2 teaspoon pepper Balances dish.
  • 1/2 teaspoon chili powder Optional for heat.
Finishing Touches
  • 1 tablespoon lime zest Brightens the flavors.

Method
 

Preparation
  1. Combine rinsed and drained beans, Arborio rice, vegetable broth, salsa, cumin, taco seasoning, garlic powder, onion powder, salt, and pepper in the slow cooker.
Cooking
  1. Cover and cook on LOW for 3-5 hours.
  2. After 3 hours, stir and check if mixture is dry. Add 1/4 cup of water if needed and continue cooking.
Serving
  1. Once cooked, stir in lime zest before serving.
  2. Serve topped with Pico de Gallo, sour cream, avocado, or use as a burrito filling.

Notes

Add a splash of hot sauce for extra heat. Monitor moisture to ensure rice doesn't dry out. Add toppings just before serving for optimal flavor and texture.