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This slow-cooker Mexican rice bowl, shared by one of our readers, is about to be your new weeknight go-to! Packed with ultra-filling ingredients and endless ways to customize, this vegan-friendly crockpot dish is a total winner. Just toss everything in, let it simmer, and come back to an easy, fiesta-ready meal!
save this recipe!Your Go-To Weeknight Meal
Meet Micha’s Medley—our reader recipe of the week and a true flavor fiesta! It’s officially known as a “slow cooker Mexican rice bowl,” but let’s be real, it’s so much more.
Loaded with fresh veggies, bold spices, and hearty black beans, this dish will keep you full and satisfied for hours (and makes amazing leftovers, trust me!). With minimal effort and maximum taste, it’s a meal prep dream come true.
Plus, Micha from Amsterdam says it’s totally customizable—perfect for using up whatever veggies you have on hand or adding some plant-based protein for extra oomph. And his pro tip? Sprinkle a little nutritional yeast on before serving for that cheesy, savory kick.
Here’s What You’ll Need
The ingredients for this crock pot Mexican rice are super easy to find (you likely already have most of them!). This is just an overview—jump down to the recipe card for exact measurements.
- Brown Rice: Provides a nutritious and fiber-rich base. You can also use wild rice or a blend. (The idea is to pick a hearty rice variety that can withstand a few hours in the slow cooker without turning mushy!)
- Black Beans: These add a punch of plant-based protein and fiber to keep you full for longer! We use canned black beans for convenience, but you could use dry black beans (you’ll need to cook them separately first).
- Crushed Tomatoes: These will act as our liquid base, providing moisture to cook the rice and beans. You can also use tomato sauce in a pinch, though it won’t add as much texture.
- Spices: Cumin, smoked paprika, onion powder, garlic powder, red pepper flakes, and salt all bring the recipe to life and add a Tex-Mex twist.
- Garlic Cloves: You can never have too much garlic in your life, right?!
- Veggies: We’ll use a mix of leek, bell peppers (red and yellow), and red onion (but feel free to use any onion you have on hand!).
Making Mexican Rice In A Crockpot Is Easy
This is the very definition of a “dump meal!” Just dump everything in, turn on the slow cooker, and forget about it (jump to the recipe card for the full printable instructions).
Step 1: Layer The Ingredients
In your slow cooker, layer rice > tomatoes > ½ can of water > black beans > all the garlic and spices > all the veggies.
Step 2: Cook Low And Slow
Slow cook on low for 3 to 4 hours. Stir at this point, put the lid back on, and continue cooking for 1 to 2 more hours until the rice and veggies are cooked.
Step 3: Serve Your Crockpot Mexican Rice
Serve warm! I like mine over a bed of greens with a touch of sour cream.
Recipe tips
Customize It: Try incorporating extra veggies (think corn, broccoli, or zucchini) to add different textures and amp up the nutritional value.
Protein-Packed: To make your crockpot Mexican rice and beans more filling, add some vegan chorizo, grated tempeh, or seitan before cooking. (Learn how to make seitan here!)
Don’t Forget Garnishes: Top your plate with a dollop of sour cream or a squeeze of lemon juice for a flavor boost.
Why this Recipe Works
When it comes to weeknight dinners, this slow-cooker Mexican rice bowl checks all the boxes.
- Easy Preparation: Simply layer the ingredients in the slow cooker and let it work its magic. (We love a good hands-off recipe around here!)
- Meal Prep-Friendly: This crockpot Mexican rice is ideal for vegetarian meal prep! It’s a great option for those looking to save time and maintain a healthy eating routine.
- Suitable for Weight Loss: The combination of fiber-rich brown rice, protein-packed black beans, and vegetables makes this recipe a satisfying option for those watching their weight.
Complete This Flavor Fiesta
Slow Cooker Mexican Rice Bowl (Great For Meal Prep!)
Ingredients
- 1 cup brown rice, any brown long grain or wild rice works well here, 190 g
- 1 15-oz can crushed tomatoes, 425 g, then you'll use the can to measure out a bit of water!
- 1 15-oz can black beans, do not drain, 425 g
- 5 cloves garlic, minced
- 2 tsp each cumin, smoked paprika, onion powder, garlic powder
- 1 tsp each crushed red pepper flakes, salt
- 1 leek, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- ½ red onion, chopped
Instructions
- Layer: In your slow cooker, layer the rice > tomatoes > ½ can of water > black beans> all of the garlic and spices > all of the veggies. Do not stir.
- Cook: Slow cook on low for 3 to 4 hours. Stir at this point, put the lid back on, and continue cooking for 1 to 2 more hours until rice is fully cooked and veggies are soft.
- Serve: Serve warm! I like it over a bed of greens with a touch of sour cream.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Can I use white rice instead of brown?
You can, but you may need to adjust the cooking time so that it doesn’t become mushy.
What if I use dry beans? Rather than a can?
You would just need to boil them separately first 🙂 If you were to cook them with the rice the rice would overcook.
This is one of the worst recipes I’ve ever made, and I cook a ton. I followed the recipe exactly as written and it turned out to be a bland, mushy slop. Very disappointing.
I will have to agree with you on this my same thoughts. I will eat it though not going to waste it maybe do a taco or burrito filling or in a salad but definately needs more seasoning.
Pretty bland even with everything that’s in this. Smelt good while cooking of course I smelled the onion. I will doctor it up to make it taste better.