Print

Crockpot Mexican Black Beans And Rice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Crockpot Mexican black beans and rice is no ordinary beans & rice recipe. This tasty, Mexican inspired dish is high-fiber, low-sodium, and made in the slow cooker. Sit back and let the appliance to the work! Serve this as a side dish or as a hearty main course. Instructions to make this easy beans & rice recipe in the Instant Pot are also included.

Ingredients

Units Scale
  • 1 pound dry uncooked black beans
  • 1 cup uncooked brown rice
  • 1 small onion, sliced
  • 1 bell pepper, diced
  • 4 garlic cloves, minced
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons salt (or more)
  • 1 teaspoon pepper
  • 1 bay leaf
  • 7 cups water
  • Juice of 1 lime
  • 1 tablespoon oil (for Instant Pot only)

Instructions

Slow Cooker

  1. Add all ingredients to the slow cooker.
  2. Stir to mix well.
  3. Cook high 4-6 hours or low 8-10.
  4. Remove the bay leaf. Stir in the lime juice.

Instant Pot

  1. Turn on the Instant Pot and select sauté. Once hot, add the oil, onion, and bell pepper. Cook a few minutes until soft. Add garlic and cook an additional minute.
  2. Turn off the Instant Pot. Pour in the water and deglaze the bottom of the by scraping all the bits off with a wooden spoon.
  3. Add the dry black beans, rice, cumin, chili powder, salt, pepper, and bay leaf. Stir to mix well.
  4. Close lid and seal valve. Cook high pressure for 65 minutes. When cooking time is complete, natural release pressure for 15 minutes then quick release any remaining pressure.
  5. Remove the bay leaf. Stir in the lime juice.

Notes

Every slow cooker and Instant Pot heats different. You may need more or less time for your black beans to cook to tender.

Nutrition

Find it online: https://fitslowcookerqueen.com/crockpot-mexican-black-beans-rice/

Scroll to Top