Slow Cooker Black Beans and Rice ~
This crock pot meal is easy, flavorful, and budget-friendly!
Serve as a side dish with tacos or as a filling for enchiladas or burritos.
Slow Cooker Rice and Beans Recipe
Our schedule lately has called for more flexibility with dinners and crockpot recipes such as this one are a major dinner-saver, especially on extra busy days when there’s not much time for cooking in the evening.
I like this recipe because it’s warm and filling with just a few simple ingredients. With the exception of maybe fresh salsa, you most likely already have all the ingredients sitting in your pantry and spice cabinet right now.
This recipe is also very versatile. Add a side of chips and guacamole and you’ve got a quick and easy dinner ready to go!
Ingredients for Slow Cooker Black Beans and Rice
- 2 (15-ounce) cans black beans. rinsed and drained
- 1 1/2 cups water
- 3/4 cup long-grain white rice
- 3/4 cup chunky tomato-based salsa
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Optional Add-Ons
Bulk up this already hearty and healthy dish with these suggested toppings:
- guacamole
- vegan sour cream
- fresh cilantro
- jalapeno slices, fresh or pickled
- shredded vegan cheddar cheese
How to Make Slow Cooker Black Beans and Rice
- Prepare a 4-quart slow cooker with cooking spray or liner.
- Add black beans, water, rice, salsa, cumin, chili powder, garlic powder, salt, and pepper. Stir just enough to combine.
- Cover and cook on Low heat for 3 hours, until the rice is cooked through. Do not stir during the cooking time; this will result in mushy rice.
- Remove lid, fluff rice gently with a fork, and serve hot.
More Crock Pot Recipes You’ll Love!
- Vegan Jambalaya
- Slow Cooker Baked Ziti
- Crockpot Cheesy Potatoes
- Slow Cooker Mac and Cheese
- Crockpot Vegan Sausage and Sauerkraut
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Originally published January 21, 2015. Updated October 1, 2022.
Slow Cooker Black Beans and Rice
Ingredients
- 30 ounces canned black beans rinsed and drained
- 3/4 cup long-grain white rice uncooked
- 1 1/2 cups water
- 3/4 cup chunky tomato-based salsa
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare a 4-quart slow cooker with cooking spray or liner.
- Add black beans, water, rice, salsa, cumin, chili powder, garlic powder, salt, and pepper. Stir just enough to combine.
- Cover and cook on Low heat for 3 hours, until the rice is cooked through. Do not stir during the cooking time; this will result in mushy rice.
- Remove lid, fluff rice gently with a fork, and serve hot.
Nutrition
P
How many people would your rice and bean recipe feed as a side dish?
thiswifecooks
This dish can feed about 6 as a side dish.
Natalie
My youngest daughter adores beans, so I keep searching for new ideas. We all enjoyed your delicious meal, thanks!
Tina
This rice and beans recipe is perfect for burritos!
Juliette
Thanks for this slow cooker beans and rice recipe. I’m saving it to make when I’m working from home. So comforting and affordable – yay!!
Juliette
Thanks for this slow cooker beans and rice recipe. I’m saving it to make when I’m working from home. So comforting and affordable – yay!!
Jess
So comforting and perfect for fall!
Andrea
this beans and rice dish turned out absolutely amazing! so so tasty and filling!
Katie
this black beans and rice recipe is so perfect! It’s easy to make and super delicious!
nancy
this Black Beans and Rice made in the slow cooker is perfect to throw on before work and come home to a cozy meal thanks!
Kristen Santos
Can you double or triple the recipe?
thiswifecooks
I have not doubled or tripled this recipe but I don’t see why it wouldn’t work. Let me know if you decide to try!
Chris
I was looking for a bean, rice and shredded pork recipe for the crockpot. Couldn’t find one, but I found this and added 1 pound of my home smoked shredded pork butt. Also, instead of chili powder, I used taco seasoning and it was delicious as a main course. I didn’t change anything else. Very easy to make with little in the pantry.
A little dollop of sour cream with the jalapeno slices adds a nice touch.
Thanks for the recipe.
thiswifecooks
Hi Chris ~ I love your additions of jalapeno and sour cream. Thanks for the feedback!😊
Theresa
I cooked this recipe on low and after 2 hours there was quite a bit of liquid in the pot with little absorption from the rice. I switched to high for 2 hours, then the rice was fully cooked. The dish was too spicy for my taste but I would like to try the recipe again because I liked the consistency of the rice and beans.
thiswifecooks
Hi Theresa ~ The recipe states to cook on low for 3 hours so that could be why you still had liquid at 2 hours. Adjusting the cumin and chili powder amounts to suit your taste and using a mild salsa are easy ways to control the heat.
Cheryl
Can you use brown rice instead of white?
thiswifecooks
Hi Cheryl ~ Yes, you can use brown rice. Just keep in mind that brown rice tends to take slightly longer to cook than white rice.
Kathleen
This sounds great! Would the recipe be OK if it cooks for 5 to 6 hours? Thank you!
thiswifecooks
Hi Kathleen ~ The rice is ready in about 3 hours and I can’t confidently recommend going beyond that time. Cooking for 5-6 hours is likely to result in rice that is either mushy or burnt or both. Hope this is helpful!
Jackie
Could this be done with parboiled rice?
thiswifecooks
Hi Jackie ~ While I have not used parboiled rice with this recipe, I don’t see why it wouldn’t work with a shorter cooking time of about an hour or so. I hope this is helpful!