Brown Rice and Beans With Cheese and Chilies

Total Time
4hrs 45mins
Prep 15 mins
Cook 4 hrs 30 mins

This casserole is delicious comfort food. You could even use this as filling for a burrito. The recipe comes from Judith Finlayson's cookbook "125 Best Vegetarian Slow Cooker Recipes." If your slow cooker is new, you may have to adjust the cooking time. I've found that most of the new models cook faster than the originals.

Ingredients Nutrition


  1. In a skillet, heat oil over medium heat. Add onion and celery and cook, stirring, until softened, about 5 minutes. Add rice, salt, and pepper and cook, stirring, for 1 minute. Add soup and broth and stir until smooth. Stir in beans and transfer to slow cooker.
  2. Place 2 clean tea towels, each folded in half (so you have 4 layers), over top of stoneware, to absorb the accumulated moisture (I only had 2 towels with 2 layers, worked fine). Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbling.
  3. Remove tea towels. Add jalapeno pepper, if using, green chilies, and cheese. Cover and cook on high for 20-30 minutes, until cheese is melted and mixture is hot and bubbling.


Most Helpful

This was so yummy, and easy too! I'll have to hunt down that cook book. My crockpot is only 2 years old and it did get a bit toasty on the edges, so I had to stir it every couple of hours. This really is a keeper, tasted great rolled up in a tortilla. Thanks for sharing!

Nicest of the damned April 24, 2014

Absolutely delicious! I used it as a casserole and we all enjoyed it .This dish is so easy to prepare and the combination of flavors really hit the spot. Loved the brown rice in this...nice alternative to white rice. Thanks so much for sharing this winner, DanaKSCully64.

Merlot June 10, 2010

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