Slow Cooker Mexican Rice and Beans
Servings: 6 servings
Ingredients
- 1 cup jasmine rice
- 1 cup vegetable broth
- 1/2 can diced tomatoes
- 2 tsp taco seasoning
- 1 can black beans
- 1/2 cup salsa
- 1/2-1 cup shredded cheddar cheese
- cilantro
- avocado
- tomato
Instructions
- Rinse the jasmine rice in a colander until the water turns from cloudy to clear. Don’t skip the rinse!
- Combine rice, broth, tomatoes, and taco seasoning in a slow cooker. Cook in medium for 1 hour.
- Add your beans and salsa, stir, and cook an additional hour to hour and a half, until the rice begins to soften.
- Mix in your cheese, and top with cheese as well if you like, then cook a final 30 minutes.
- Serve with cilantro, tomato, avocado, or toppings of your choice. This recipe also goes great for taco filling!