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★★★★★

5.3 from 7 reviews

This Slow Cooker Mexican Rice Bowl is a hearty, flavorful, and easy-to-make vegetarian meal featuring brown rice, black beans, and a medley of fresh vegetables slow-cooked with aromatic spices and crushed tomatoes. Perfect for a wholesome lunch or dinner, it can be served over greens or used as a filling for burritos and tacos.

Ingredients

Scale

Grains and Legumes

  • 1 cup brown rice (any brown long grain or wild rice), 190 g
  • 1 15-oz can black beans, do not drain, 425 g

Vegetables

  • 1 15-oz can crushed tomatoes, 425 g
  • 1 leek, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • ½ red onion, chopped
  • 5 cloves garlic, minced

Spices and Seasonings

  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp crushed red pepper flakes
  • 1 tsp salt

Instructions

  1. Layer Ingredients: In your slow cooker, layer the ingredients in the following order: start with the brown rice, then add the crushed tomatoes, followed by half a can of water (use the tomato can to measure), then the black beans (do not drain). Add all the minced garlic and all the spices over the beans and rice, then top it all with the chopped leek, red bell pepper, yellow bell pepper, and red onion. Do not stir.
  2. Cook: Set the slow cooker to low and cook for 3 to 4 hours. After this time, stir the mixture gently to combine. Put the lid back on and continue cooking for another 1 to 2 hours or until the rice is fully cooked and the vegetables are tender and soft.
  3. Serve: Serve the rice bowl warm. It pairs wonderfully over a bed of fresh greens and can be topped with a dollop of sour cream or your preferred garnishes. Additionally, this mixture works well as a filling for vegan burritos or tacos.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 to 5 days. Reheat before serving, either in the microwave or on the stove.
  • If substituting brown rice for white rice, remember that white rice has a shorter cooking time and a different texture, so adjust cooking accordingly to avoid mushiness.
  • This dish is versatile – use it as a vegan burrito or taco filling by spooning the mixture onto corn or flour tortillas and adding your favorite toppings.

Nutrition

Keywords: slow cooker, Mexican rice bowl, vegetarian, brown rice, black beans, slow cooker recipe, easy vegetarian meal, meal prep

Find it online: https://kitchenwithkai.com/rate-this-recipe-recipe/