Recipe by LocalChef57
This is an easy recipe that can be used as a dip, burrito filling, or entree. It has everything you need for filling and healthy meal, it's just your choice how you eat it. :) I hope you enjoy it cause I just love it.
Top Review by Smilyn
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.
- 1 (16 ounce) bag dried black beans
- 1 (16 ounce) bag brown rice
- 1 red onion (chopped)
- 3 jalapeno peppers (seeded and chopped)
- 7 cups water
- 1⁄4 cup lime juice (or lemon)
- 1 cup cilantro (chopped)
- 2 (8 ounce) cans diced tomatoes with green chilies
- 1 (16 ounce) bag frozen corn
- 1 (16 ounce) bag four-cheese Mexican blend cheese
Directions See How It's Made
- Rinse and sort beans. Mix beans, rice, onion, jalapenos, and water into crock-pot. Cook on low for 8.5 hours.
- Add lime juice, cilantro, tomatoes, corn, and cheese. At this time also add 1/3 cup of desired cajun seasoning (Tony's, Emeril's, Luzianne, etc.). I use Lusianne, because it has less sodium. Continue cooking for another 30 minutes.
- Serve warm by itself or, wrapped in a flour tortilla like a burrito, or serve with tortilla chips like a dip.
- Add a dab of sour cream and/or guacamole for color, texture, and taste.