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Slow Cooker Mexican Rice and Bean Casserole
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- #22551
This is an easy crock pot recipe for beans and rice with tasty Mexican flavors. Lightly browning the rice first helps give it better texture with the longer cooking time. If you wish to spice it up more you can use "hot" green chiles or jalapenos.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
1 cup uncooked regular long-grain white rice
2/3 cup cup frozen whole kernel corn
1/2 cup chopped onion
1/4 teaspoon turmeric
2 cloves garlic, minced
1 can (15 ounce size) spicy chili beans, undrained
1 can (14.5 ounce size) stewed tomatoes, undrained, cut up
1 can (14.5 ounce size) fat-free chicken broth
1 can (4.5 ounce size) chopped green chilies
1/2 cup shredded cheddar cheese
directions
Spray large skillet with nonstick cooking spray. Heat over medium high heat until hot. Add rice; cook and stir 5 to 7 minutes or until light golden brown.
In 3 1/2 to 4 qt. slow cooker combine browned rice and all remaining ingredients except cheese; mix well.
Cover and cook on low for at least 5 hours. Stir mixture; sprinkle with cheese. Cover; cook until cheese is melted.
added by
JackiWhite
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
448 calories, 9 grams fat, 80 grams carbohydrates, 21 grams protein per serving.
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reviews & comments
October 14, 2013
I've always been wary of using rice or pasta in the crock pot because it can get mushy. This recipe turned out perfectly and I think the trick must be sauteeing the rice first. It must keep it from getting mushy because this was an excellent dish. I will make this again definitely.
July 19, 2013
Cooked this on high for one hour, gave it a good stir then set it to low for 3 hours and the rice was perfectly done. Nice blend of flavors.