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This makes a lot for little money. Next time I will soak my beans before adding. I didn't have jalapenos, so I couldn't add them in. I thought the rice was a tad mushy, but I suppose that is how it comes out in a slow-cooker. I half-ed the recipe and there was plenty to freeze. I think this is a great idea to make and have on hand for fillings like enchiladas or chimis. Thanks for a keeper.

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Smilyn April 20, 2009

The first leg of cooking is 8.5 hours on low which I was doing while I was asleep. I happened to get up at 5am which was 7 hours into the cooking process, and all the water had cooked out, so I added 6 more cups of water so it could continue cooking without drying out and sticking to the crock pot. And it does make a lot! The beans take over the rice, so if you are more of a rice person, I would use less beans.

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Hilary C. September 04, 2014

Very satisfying meal. We had it without the cheese and served it with fresh homemade guacamole and tortilla chips. This does make a lot of food so plan accordingly.

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Andretti October 02, 2008

This is delicious! I used Tony's creole seasoning; don't forget it as it is not in the igredients list. I also added a red chili with the jalapeno peppers, and it has a nice heat. After reading another review, I used less of each of the beans and rice, but still ended up filling my 6 quart slow cooker right to maximum capacity! Quantities as described would be great for a party; use less for a family. Excellent and easy!

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amytime August 29, 2008

The amount of beans and rice should both be cut in half (8oz of each). I ended up with two HUGE crocks worth after having to add water four times. I didn't notice the seasoning, since it wasn't in the ingredient list and left it out. It was bland as a result. But it was very good and will be even better next time with the seasoning. Thanks for sharing!

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Zoe_ August 13, 2008
Southwest Black Bean and Rice (Crock-Pot)