Imagine coming home to a kitchen filled with the rich, aromatic flavors of Mexico, without spending hours slaving over the stove. This Crockpot Mexican Black Beans and Rice recipe is your ticket to a hassle-free, mouth-watering meal that will transport your taste buds south of the border! Perfect for busy weeknights or lazy weekends, this one-pot wonder combines hearty black beans, fluffy rice, and a symphony of spices that will make your family beg for seconds.
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 cup black beans, dried
- 1 cup rice, uncooked
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 2 cups vegetable broth
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Sort and rinse the dried black beans thoroughly, removing any small stones or damaged beans. Place the beans in a large bowl and cover with cold water, allowing them to soak overnight or for at least 8 hours.
- After soaking, drain and rinse the black beans completely. Transfer the beans to the crockpot.
- Chop the onion finely and mince the garlic cloves. Add these to the crockpot with the black beans.
- Pour in the can of diced tomatoes with their juice, vegetable broth, and sprinkle cumin over the mixture.
- Season with salt and pepper to taste, stirring all ingredients to combine well.
- Cover the crockpot and set to low heat. Cook for 5-6 hours or until beans are tender and beginning to break down slightly.
- About 30 minutes before serving, add the uncooked rice to the crockpot. Stir gently to incorporate and ensure rice is submerged in liquid.
- Continue cooking until rice is fully cooked and has absorbed most of the liquid, approximately 25-30 minutes.
- Once done, let the mixture rest for 5-10 minutes. Fluff the rice and beans with a fork before serving.
- Optional: Garnish with fresh cilantro, sliced green onions, or a squeeze of lime juice before serving.
Tips
- Soaking is Key: Always soak your dried black beans overnight to reduce cooking time and improve digestibility. This step helps break down complex sugars that can cause digestive discomfort.
- Liquid Matters: Ensure there's enough vegetable broth to keep the beans and rice moist. If the mixture looks too dry during cooking, don't hesitate to add a little extra broth.
- Spice it Up: While the recipe calls for cumin, feel free to experiment with additional Mexican-inspired spices like chili powder, smoked paprika, or a dash of cayenne for extra heat.
- Rice Timing: Adding rice too early can make it mushy, so follow the recipe's guidance and add it only in the last 30 minutes of cooking.
- Garnish Generously: Fresh toppings like cilantro, green onions, or a squeeze of lime can elevate the dish from good to extraordinary.
- Make it Your Own: This recipe is incredibly versatile. Try adding diced bell peppers, corn, or even some shredded chicken for added protein and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 58g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
