Slow Cooker Mexican Rice Bowl (Great For Meal Prep!)
This slow cooker Mexican rice bowl, shared by one of our LEL 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!
Servings: 4 servings
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.
Video
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 to 5 days. Reheat them in the microwave or on the stove before serving.
If you swap brown rice for white rice, keep in mind white rice has a slightly different texture and shorter cooking time.
Use it as a vegan burrito or taco filling! Simply spoon the bean and rice mixture onto corn or flour tortillas, then add your favorite toppings and condiments.
Nutrition
Serving: 1serving | Calories: 638kcal | Carbohydrates: 124.4g | Protein: 31.1g | Fat: 3.5g | Saturated Fat: 0.7g | Cholesterol: 0mg | Sodium: 803mg | Potassium: 1970mg | Fiber: 23.6g | Sugar: 12.6g | Calcium: 244mg | Iron: 10mg
