Slow Cooker Black Beans and Rice

Slow Cooker Black Beans and Rice

My slow cooker quit on me over a year ago and I just never bothered to replace it. It was like the time our microwave gave out – it was convenient to have around but not necessary. Eventually I got used to it being gone but then we bought a new one and I was all excited about it. Same thing here.

My husband decided to give me a new slow cooker for Christmas and I can’t quite tell if it was out of his sensing I was beginning to miss having one around or if there may have been a bit of self-interest there. 😉 Either way, we’re both happy. And the first thing I made in it definitely made our youngest happy – slow cooked mac & cheese, more on that another day.

This black beans and rice dish is what I made for last night’s dinner and I couldn’t be happier with the way it turned out! While we enjoyed this as a taco filling, it would also make an excellent side dish or filling for enchiladas.

Ingredients for Slow Cooker Black Beans and Rice:

2 – 15 ounce cans black beans, rinsed and drained

3/4 cup long-grain white rice, uncooked

1 1/2 cups water

3/4 cup salsa

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 package crunchy taco shells

Suggested toppings:

cheddar, mozzarella, Pepper Jack cheeses

salsa, sour cream, guacamole, cilantro, jalapeño slices

How to make Slow Cooker Black Beans and Rice:

Prep a medium size slow cooker with cooking spray or liner.

Add all ingredients and stir briefly, just to combine.

Cover, cook on low heat for 3 hours.
Now leave it alone! – do not stir during this time or you will risk of ending up with mushy rice.

When the cooking time is up, remove lid and then stir. Season to taste.