Check out this Crockpot Mexican Rice Recipe for an easy side dish or dinner recipe!
If you love to have rice with your meals, this Crockpot Mexican Rice Recipe is super easy to make an a great dish to make in the slow cooker! Make this as a side dish or as a dinner recipe for an easy way to add some flavor and color to your meal! My family loves to have Mexican Rice with enchiladas and tacos! Mmm, your family is sure to love this recipe! Plus, be sure to check out even more Dinner Recipes!
Crockpot Mexican Rice Recipe
INGREDIENTS:
15 ounces black beans, rinsed and drained
4 ounces diced green chilis (I use canned from the international aisle) 1 onion, diced
1 jalapeno, seeded and diced
1 red pepper, seeded and diced
8 ounces frozen corn
2 cups converted white rice (Uncle Ben’s Original)
1⁄3 cup lime juice
2 TBS cumin
2 TBS chili powder
1⁄2 tsp salt
4 cups boiling water
handful fresh cilantro, chopped roughly
4 ounces colby jack cheese, shredded
nonstick spray
DIRECTIONS:
Spray the bowl of a slow cooker liberally with nonstick spray.
Add all ingredients beans through boiling water (reserve cilantro and cheese).
Stir once to combine.
Cover with lid; cook on low for 3 hours.
Using a spatula, stir the rice mixture, then add half of the cheese and half the cilantro; stir to combine.
Sprinkle the remaining cheese and cilantro on the top of the mixture; cover and cook for 10 more minutes.
Serve immediately.
Store leftovers in airtight container for up to a week.
Crockpot Mexican Rice Recipe!
Check out this Crockpot Mexican Rice Recipe for an easy side dish or dinner recipe!
Ingredients
- 15 ounces black beans, rinsed and drained
- 4 ounces diced green chilis (I use canned from the international aisle)
- 1 onion, diced
- 1 jalapeno, seeded and diced
- 1 red pepper, seeded and diced
- 8 ounces of frozen corn
- 2 cups converted white rice (Uncle Ben’s Original)
- 1⁄3 cup lime juice
- 2 TBS cumin
- 2 TBS chili powder
- 1⁄2 tsp salt
- 4 cups boiling water
- handful fresh cilantro, chopped roughly
- 4 ounces Colby Jack cheese, shredded
- nonstick spray
Instructions
- Spray the bowl of a slow cooker liberally with nonstick spray.
- Add all ingredients beans except cilantro and cheese.
- Stir once to combine.
- Cover with lid; cook on low for 3 hours.
- Using a spatula, stir the rice mixture, then add half of the cheese and half the cilantro; stir to combine.
- Sprinkle the remaining cheese and cilantro on the top of the mixture; cover and cook for 10 more minutes.
- Serve immediately.
- Store leftovers in an airtight container for up to a week.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 156Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 202mgCarbohydrates: 25gFiber: 5gSugar: 2gProtein: 8g
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Plus, be sure to check out these 15 Slow Cooker Summer Meals for options to help you with your meal plan this week!
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Is the rice pre-cooked or will it cook in the crockpot? Also, instruction 2 doesn’t make sense? Looks delicious and hoping to make it this week! Thanks!