Description
A hearty and flavorful Mexican rice bowl made in a slow cooker, perfect for busy weeknights.
Ingredients
Scale
- 1 cup brown rice
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 bell pepper, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup diced tomatoes (canned or fresh)
Instructions
- Sauté the onion and bell pepper in a skillet over medium heat until softened, about 5 minutes.
- Add garlic and cook for an additional minute, until fragrant.
- Combine the brown rice, sautéed vegetables, vegetable broth, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper in a slow cooker.
- Stir well to ensure that the rice is submerged in the liquid.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the rice is tender and has absorbed most of the broth.
Notes
Rinse rice to prevent stickiness. Consider adding a jalapeño for extra spice.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg