Black beans, salsa, uncooked rice cook away in this crockpot side dish, perfect for chips or as burrito filling!
It's the first week of January and for the first time ever, I'm already putting away Christmas decorations! We've switched to a real Christmas tree this year and while I absolutely loved it, I realize we should have waited until into the 2nd week in December to bring one home. The tree was dry as a bone and hadn't taken water at all for at least a week. I knew I would be stretching it to keep it up past New Years.
So anyway, yesterday I took all the decorations off the tree, carefully packed up the strings of lights and shook the needles from the tree skirt. There were piles of needles ALL OVER the living room floor and the boys thought it was great. I finally convinced them to stop playing with the piles and pick up the stray branches for me so I could vacuum. I think I ran the thing for 3 minutes before something "popped" and it started making an awful high pitched noise. Ugh. Of course my vacuum would die the day I have PILES of needles all over the living room! Needless to say I broke my back using my dustbuster to pick up the rest. Looks like for the second year in a row I'm using a gift card from a present to buy myself a new vacuum. Yay.
If you're packing away the decorations like me this week, this Crockpot Black Beans & Rice is perfect. Stir it together in the slow cooker, turn it on, and have it do all the work for you while you get things done. I used this as a side dish for taco night, but you could easily add some leftover taco meat to make this a full meal.
Spray the inside of a 4 quart slow cooker with non stick spray. Stir together black beans, rice, water, salsa, cumin, chili powder, garlic powder, salt & pepper. Cover and cook on low for 3 hours. Remove lid and stir well. Add additional salt and pepper to taste. Serve with optional toppings. Makes a great burrito filling!
How about you, what types of things do you like to cook for dinner while you're busy with the holiday clean up?