Slow Cooker Rice Beans Salsa Recipes

SLOW COOKER RICE AND BEANS

Steps:

• Add rinsed and drained beans, rice, water, salsa, cumin, taco seasoning, garlic powder, chili powder, onion powder, salt and pepper to the slow cooker.
• Cover and cook on LOW for 3-5 hours.
• Check after 3 hours, stir and if needed add 1/4 cup of water more.
• Once ready, stir in lime zest.
• Top with homemade or store-bought Pico de Gallo and serve in bowls, topped with sour cream, avocado and extra Pico de Gallo.
• Or serve as a burrito filling!
• Enjoy!

SLOW COOKER RICE, BEANS, & SALSA

Steps:

• Combine all ingredients in the cooker. Stir well. Cover and cook on: low-10 hours or high-5 hours. Makes: about 5 1/2 quarts.

SLOW-COOKER BLACK BEANS AND RICE

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
• Cover; cook on High heat setting 6 to 8 hours.
• Remove bay leaves. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

SALSA RICE WITH BLACK BEANS AND CORN

Steps:

• In a medium sauce pot, cook rice according to package instructions. When the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and 3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped cilantro and season, to taste, with salt and black pepper.

SLOW COOKER RED BEANS AND RICE

Steps:

• Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.