Crockpot Black Beans & Rice By Kelly Miller • November29,2021 • 12 Comments 18.3K 34 Jump to Recipe Jump to Video Crockpot Black Beans and Rice recipe with black beans, salsa, uncooked rice cook away in this crockpot side dish, perfect for chips or as burrito filling! This is such a fabulous, easy side dish idea that I just can’t wait for you to try soon! Cooking with rice can sometimes seem stressful, but this one is so simple because the uncooked rice goes right into the Crockpot with the other ingredients. The rice will cook wonderfully with this method! Use this Crockpot Black Beans and Rice as a side dish, or stir in some leftover taco meat or cooked chicken and make this a meal all on its own. Don’t forget to top it with sour cream, it really complements the seasoning flavors in the rice! What’s in this recipe? I seem to always have an opened bag of rice and a couple of cans of black beans in my pantry. Anyone else?? Grab those along with some salsa and seasonings and you’re all set with this one. What type of rice is used? You’ll need long grain rice uncooked for this recipe. Can I use dried beans instead of canned? You can, just cook them ahead of time and use the same amount as listed in the recipe. How to make this recipe: Add the black beans (drained and rinsed), uncooked long grain rice, salsa, cumin, garlic powder, chili powder, and salt to the bottom of a Crockpot. Pour water over the ingredients. Stir all of the ingredients well. Fit the lid onto the slow cooker and cook on low for 3 hours. Remove the lid. Allow the steam to escape. Stir well. Add additional salt if desired. Serve in bowls topped with sour cream. Can this recipe be doubled? No, because the rice is cooking along with the liquid in the other ingredients and the water, if you doubled it the rice wouldn’t cook properly. Recipe pro tips: Use this rice as a yummy vegetarian burrito filling! Just add cheese, sour cream, and additional salsa. These would be great as a quick lunch as well! Up the spicy flavor by using hot salsa and a pinch of cayenne pepper to the mixture. This rice is the perfect side dish for a Taco Tuesday night dinner! More recipes you’ll love: Slow Cooker Salsa Chicken Crockpot Jalapeno Beef Burritos Chicken and Wild Rice Casserole Apple Cinnamon Rice Pudding Black Bottom Cupcakes If you liked this recipe, leave a comment and a rating below this post! Crockpot Black Beans and Rice Crockpot Black Beans and Rice made with uncooked rice, black beans, water, salsa, and spices. 4 from 1 vote Print Pin Rate Course: DinnerCuisine: AmericanKeyword: recipe for crockpot black beans and rice Prep Time: 10 minutesCook Time: 3 hours Servings: 6 servings Calories: 274kcal Author: Kelly Miller Ingredients▢ 28 oz black beans drained and rinsed well▢ 3/4 cup rice uncooked▢ 1 1/2 cups water▢ 3/4 cup salsa▢ 2 tsp cumin▢ 1 tsp garlic powder▢ 1 tsp chili powder▢ 1/2 tsp salt▢ 1/4 tsp pepper▢ optional: sour cream, extra salsa, flour tortillas InstructionsSpray 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 in the slow cooker.Cover and cook on low for 3 hours.Remove lid and stir well.Add additional salt and pepper to taste.Serve with optional toppings or inside flour tortillas as a burrito filling. Video NutritionCalories: 274kcal | Carbohydrates: 53g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 435mg | Potassium: 613mg | Fiber: 13g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 4mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 18.3K 34
Beverly Pirtle says January 3, 2014 at 10:24 pm 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…….. Reply
Cathy@LemonTreeDwelling says January 9, 2014 at 1:35 am Another great crockpot recipe…..thanks, Kelly! Reply
Kelly K says January 9, 2014 at 7:50 pm Would the instant rice work for this? Or should I go and buy the bagged rice? Reply
jhrivers says January 17, 2014 at 12:05 am This looks delicious. Thanks for linking up with me for Friday Favorites. I'm featuring you this week! Reply
Kelly Miller says March 8, 2014 at 2:15 am Go and buy the bagged rice, the instant rice would most likely turn to mush in the slow cooker. Reply
Renee Light Vergara says March 13, 2014 at 10:17 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? Reply
Kelly Miller says March 18, 2014 at 2:51 am 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! Reply
Emily Leaveitblank says August 28, 2014 at 8:19 am How would I need to mod this if I use uncooked (pre-soaked) black beans? Would I need to pre-cook them first? Reply
Catherine @ To & Fro Fam says September 18, 2018 at 9:38 pm I made this crockpot beans and rice dish this weekend and it was so easy and delicious! I added about 1 1/2 cups of frozen corn, too. Reply
Mary Williams says December 2, 2021 at 5:22 am Loved the dish. I did find the 3 hours didn’t cook my rice completely though. I think a hour on high then the 3 hours on low. I didn’t have any garlic powder, couldn’t find it, so used my garlic pepper I had. It was really good and I had Polish Sausage with it. Thanks! Reply
Chris says June 26, 2022 at 10:00 pm Followed recipe to the letter. All liquid was absorbed early, beans still hard. Began to burn on the bottom. Yes, I had it on LOW! Reply