Crockpot Black Beans & Rice | Mostly Homemade Mom

Crockpot Black Beans & Rice

January 3, 2014
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.


Crockpot Black Beans & Rice
adapted from 365 Days of Slow Cooking

2 (14 oz) cans black beans, drained and rinsed
3/4 cup rice (uncooked)
1 1/2 cups water
3/4 cup salsa
2 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Optional: sour cream, extra salsa

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? 


Here are some more of my Crockpot favorites:

Crockpot Chicken Spaghetti




Crockpot Portabella Mushroom Sandwiches




Crockpot BBQ Rotisserie Chicken




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9 comments on "Crockpot Black Beans & Rice"
  1. Smells wonderful. I did use the 20 minute uncooked Jasmine rice, so I have had to add more water and cooking time, but I think it will be fine........

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  2. Cathy@LemonTreeDwellingJanuary 8, 2014 at 8:35 PM

    Another great crockpot recipe.....thanks, Kelly!

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  3. Would the instant rice work for this? Or should I go and buy the bagged rice?

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  4. This looks delicious. Thanks for linking up with me for Friday Favorites. I'm featuring you this week!

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  5. Go and buy the bagged rice, the instant rice would most likely turn to mush in the slow cooker.

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  6. Renee Light VergaraMarch 13, 2014 at 6:17 PM

    This looks super yummy and easy! I'm gonna try it this weekend. Do you think I could use brown rice with increased liquid?

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  7. I haven't used brown rice in this yet, but I'm sure that would work fine Renee. Maybe increase the water by an extra 1/4 cup. Let me know how it turns out!

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  8. Emily LeaveitblankAugust 28, 2014 at 4:19 AM

    How would I need to mod this if I use uncooked (pre-soaked) black beans? Would I need to pre-cook them first?

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  9. How many does this serve?

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