Southwest Black Bean and Rice (Crock-Pot)
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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.
- Ready In:
- 9hrs 30mins
- 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
- 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.
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This recipe is good but needs some adjusting. I suggest cooking the rice separately then adding towards the last hour of the beans cooking. After only 6 hours it was done, really done. The rice turned in to mush so the appeared recipe appeared to be refried beans with some whole beans and vegetables in it. Overall the flavor was good but the recipe as not pleasing to the eye. I am going to try this recipe again. I am going to hold off on adding the rice until the very end.Reply
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.Reply
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.1Reply
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!Reply
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