Slow Cooker Mexican Rice And Beans Food

SLOW COOKER MEXICAN BLACK BEANS AND RICE

Steps:

• Place beans, rice, water, salsa, bay leaf, cumin, and garlic salt in the slow cooker.
• Cover and cook on LOW for 3-5 hours.
• Add in salt and pepper to taste and lime juice to taste. Add in additional salsa to brighten it up, if needed.

MEXICAN RICE AND BEANS

Steps:

• Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

SLOW COOKER RED BEANS AND RICE

Steps:

• In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
• Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.

SLOW COOKER MEXICAN RICE AND BEANS

Steps:

• Rinse the jasmine rice in a colander until the water turns from cloudy to clear. Don't skip the rinse!
• Combine rice, broth, tomatoes, and taco seasoning in a slow cooker. Cook in medium for 1 hour.
• Add your beans and salsa, stir, and cook an additional hour to hour and a half, until the rice begins to soften.
• Mix in your cheese, and top with cheese as well if you like, then cook a final 30 minutes.
• Serve with cilantro, tomato, avocado, or toppings of your choice. This recipe also goes great for taco filling!

MEXICAN RICE AND BEANS

Steps:

• Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
• Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

SLOW COOKER SPANISH RICE

Steps:

• Place ground beef in a large skillet. Cook and stir over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
• Combine tomatoes, green pepper, water, tomato sauce, onions, rice, salt, chili powder, and Worcestershire sauce in the slow cooker. Stir thoroughly. Cover and cook on Low until rice is tender, 6 to 8 hours.

RICE AND BLACK BEANS (RICE COOKER)

Steps:

• Drain tomatoes, black beans, corn and put in Rice Cooker.
• Add rice, chicken broth and stir.
• Cook until cooker stops.
• Add cheese on top.

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.