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.
This post was updated on January 29, 2025.
Crockpot Rice and Beans Recipe
Our schedule has been hectic lately, and slow cooker recipes like this one are perfect for those times when flexibility is key. The crock pot does all the work, making it an ideal dinner option for days when you need something hands-off but still delicious.
What I love most about this beans and rice recipe is its simplicity. With just a handful of ingredients, it delivers a warm, filling meal that feels satisfying and wholesome. Best of all, you probably already have most of the ingredients in your pantry!
It’s also incredibly versatile. Serve it alongside tacos, use it as a burrito filling, or pair it with chips and guacamole for a fun, no-fuss dinner.
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
Ingredient Notes
- Black beans: This recipe uses canned beans for convenience. Be sure to rinse and drain them well.
- Water: Keeps the rice tender as it cooks. Vegetable broth also works well.
- Long Grain White Rice: Cooks up fluffy and perfect in the slow cooker. Skip instant rice—it’ll get mushy.
- Salsa: Adds moisture and loads of flavor. Go mild or spicy, depending on your vibe.
- Cumin & Chili Powder: These spices bring warmth and a little smoky kick. Adjust to your taste!
- Garlic powder, Salt, & Black Pepper: Simple seasonings that tie everything together.
Optional Add-Ons
Bulk up this already hearty and healthy dish with these suggested toppings:
- Guacamole or sour cream
- Chopped fresh cilantro or green onions
- Sliced jalapeno peppers, fresh or pickled
- Shredded cheddar cheese
How to Make Crockpot Black Beans and Rice
- STEP ONE: Prepare a 4-quart slow cooker with cooking spray or liner.
- STEP TWO: Add black beans, water, uncooked rice, salsa, cumin, chili powder, garlic powder, salt, and pepper. Stir just enough to combine.
- STEP THREE: 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.
- STEP FOUR: Remove the lid, fluff the rice gently with a fork, and serve it hot.
FAQs
- Can I use brown rice instead of white rice? Yes, you can substitute brown rice, but keep in mind that it requires a longer cooking time and more liquid. Adjust the cooking time to about 5 hours on Low and add an extra 1/2 cup of water to ensure the rice cooks properly.
- Can I use dried black beans instead of canned? Yes, but dried black beans need to be pre-cooked before adding them to the slow cooker, as they won’t fully cook in the same amount of time as the rice. If using dried beans, prepare them ahead of time according to package directions.
- How can I make this recipe spicier? To add more heat, use a spicier salsa, add fresh or pickled jalapeños, or increase the amount of chili powder. You can also sprinkle crushed red pepper flakes into the mix for an extra kick.
- Can I make this dish ahead of time? Yes, this recipe works well for meal prep. Cook as directed, cool completely, and store in an airtight container in the refrigerator. Reheat individual portions as needed.
- What can I serve with this dish? This recipe pairs perfectly with tacos, enchiladas, or burritos. It can also be served as a filling for stuffed bell peppers or alongside a green salad and tortilla chips with guacamole or salsa.
Storage
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of water if needed to prevent dryness.
- Freezer: This dish freezes well. Cool completely, portion into freezer-safe containers or bags, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat.
More Crock Pot Recipes You’ll Love!
- Slow Cooker Pinto Beans
- Ranchero Rice and Beans
- Crockpot Cheesy Potatoes
- Slow Cooker Mac and Cheese
- Pinto Bean and Rice Soup
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Slow Cooker Black Beans and Rice
A hearty and healthy, high protein, budget-friendly meal, ready to serve in about 3 hours!
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Servings: 4
Calories: 348kcal
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
Calories: 348kcal | Carbohydrates: 70g | Protein: 16g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 1423mg | Potassium: 733mg | Fiber: 16g | Sugar: 4g | Vitamin A: 370IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 5mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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!
Farah
Hi – if doubling the recipe in a larger crockpot, would you adjust the cooking time and/or temp?
thiswifecooks
Hi Farah ~ Keep the temperature the same. And you won’t necessarily need to double the cooking time but it will take slightly longer for a larger amount of rice to cook through. It’s difficult to give an exact time but I would give it an extra hour and check on it then. I hope this is helpful!😊
J. Street
Would it be okay to use an 8 quart crockpot?
thiswifecooks
Yes, but… the larger capacity means it may take more time to heat up and cook the rice evenly. Just keep an eye on the rice’s progress and adjust the cooking time accordingly. I hope this is helpful! 😊
Derek L Cook
Trying this recipe for the first time. Can you use black beans from a bag that have been soaking overnight? Do they need to be cooked prior to putting them in the crockpot?
thiswifecooks
Hi Derek ~ Yes, the beans would need to be cooked before adding to the crock pot.
don
Hi, I used two 20 ounce cans of black beans and forgot to rinse them. After three hours the rice was not done. Was this possibly due to me using too many beans and not rinsing them? Thanks! Don
thiswifecooks
Hi Don! Yes, it sounds like using extra beans and not rinsing them might have affected your rice. Adding more beans and skipping the rinse can change the liquid balance and add extra starch, which might cause the rice to take longer to cook. The extra moisture and density could be why the rice wasn’t done after three hours.
Next time, try sticking with 30 ounces of beans, or if you want to use more, increase the water slightly and be sure to rinse them well. That should help the rice cook more evenly and finish within the expected time. Hope that helps! 😊
David
Doubled the recipe except for the beans and half the rice is mushy and some not cooked. It smells delicious but how do I fix?
thiswifecooks
Hi David ~ One possibility is that the ingredients might not have been evenly combined, which could leave some of the rice without enough liquid to cook properly. Slow cookers can also sometimes have “hot spots” where certain areas heat more than others, leading to uneven cooking. To help avoid this in the future, try giving everything a good stir before starting and make sure the rice is fully submerged in liquid. If your slow cooker tends to run hot in certain areas, try using an insert and rotating the insert halfway through cooking to help even things out.
To save the dish right away… If the rice isn’t evenly cooked, you can fix it by adding a small amount of hot water (about 1/4 cup at a time), gently stirring it in, and continuing to cook on High for another 30 minutes to an hour until the rice softens. I hope this is helpful and you are still able to enjoy the rice and beans!