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.

Slow Cooker Black Beans and Rice ~ This crock pot meal is easy, flavorful, and budget-friendly!

Table of Contents

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.

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