We really love beans and rice……rice and beans. And it’s not because they’re cheap either. We just really love beans…..and rice. It’s just a nice perk that they’re cheaper than meat. We have beans at least one night per week and sometimes more than that. If you eat here, more than likely you’ll have beans or pasta. Wanna come to dinner? I attempted to set out and create my own beans and rice recipe just for the crock pot……and the result was good. There were a few changes I’ll make next time, but I’ll note those for you. I mess up a lot – so therefore I make lots of recipe notes. It’s how I roll.
You’ll need cooked beans (I used a combo of black beans and pinto beans), brown rice, cumin, diced tomatoes, butter, salt, and garlic powder. I used canned tomatoes, but you could substitute 1 ½ cups of chopped fresh tomatoes if you like. My tomato plant isn’t really producing many tomatoes. But we’ve prayed for it…..so maybe that will help. Maybe it would also help if I wouldn’t look directly at the tomato plant since I tend to kill them.
Rinse and drain the beans you’re using. My beans were pulled from the freezer. They were leftovers from a big batch I made in the crock pot. Rinsing them helps with gas…..or so they say. I’m a skeptic.
I used short grain brown rice, but you can use whatever you like. Pour the rice in your crock and pour melted butter over top. Stir it together so the rice is nice and coated. Butter makes rice magical. I am happy with a big plate of rice with just salt and butter. Oooooooooooooooooh baby!
Add the beans and tomatoes. Make sure you have NOT drained the can of tomatoes. We really need that liquid. If you’re using fresh tomatoes you might need to add more water than specified.
I added 1 ½ cups of water. In hindsight I should have added more water. Next time I’ll add 2 cups. The end result was great but not as moist as I like it. Moist is just a weird word.
Now, add your cumin, garlic powder, and salt. If you really want HOT beans then you can add cayenne pepper or hot sauce during this step. I like hot food, but I’m trying to introduce it to Annie gradually. If your nose isn’t running, it’s not hot enough – that’s my general rule. You could also add a can of diced green chilies.
Stir it all together well, put the lid on, and turn it on to high. Yes, high. Normally I cook at low, but I only had 3 hours before dinner was supposed to be ready – so I wanted to make sure the rice was done. Mine cooked for 3 hours. Barry said they were really done (I was at a workshop), so it might even be done after 2 ½ hours. It depends on the type of rice you use. So, I would check it after 2 hours and then cook accordingly.
There ya have it! They are very tasty….but then again, I just love beans and rice. You can serve hot sauce on the side if you like a challenge. The leftovers are pretty good……but a tad bit dry. Rice and pasta soak up moisture when you put them in the fridge. So, I plopped salsa on top of the leftovers and they were delicious. Annie LOVES them. We love beans and rice – have I mentioned that? Crock on!
Crock Pot Beans and Rice
- 3 cups cooked beans, total
- 1 cup brown rice
- 1 can of diced tomatoes or 1 ½ cups fresh diced tomatoes
- 1 tablespoon butter, melted
- Salt to taste
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 2 cups water
- Diced green chilies, if desired
- Hot sauce or cayenne pepper, if desired
- Combine rice and butter in the crock pot.
- Rinse and drain beans.
- Put remaining ingredients and beans into crock. Stir well.
- Cover and cook on high for 2-3 hours. Begin checking at 2 to 2 ½ hours to see if your rice is done.
THM Compliant: This is an E meal when only eating 1 1/2 cups TOTAL of the mixture. The butter is fine for your E fat.