This irresistible Slow Cooker Mexican Rice Bowl recipe is a true winner, combining ease, vegan goodness, customizability, and ultra-filling ingredients.
Layer: Into your slow cooker, layer in the rice > tomatoes > ½ full 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.