Slow Cooker Mexican Rice Bowls

Slow Cooker Mexican Rice Bowls

from kalynskitchen.com
150 min
6 servings

Slow Cooker Mexican Rice Bowls have a vibrant combination of flavors, with just enough spicy heat to keep it interesting!

Ingredients

  • 1 cup Uncle Ben’s Brown Rice (see notes)
  • 2 cups vegetable stock (see notes)
  • 1 cup finely chopped onion
  • 1 red bell pepper, chopped small
  • 1 green bell pepper, chopped small
  • one 4 oz. can diced green chiles plus juice (Anaheim chiles, not jalapenos)
  • two 15 oz. cans black beans, rinsed well and drained
  • salt to taste
  • 1/2 cup diced tomato
  • 1 large Poblano pepper, very finely diced
  • 1/2 cup thinly sliced green onion
  • 1/2 cup finely chopped fresh cilantro
  • 1 large avocado cut into cubes about 1 inch
  • 3 T fresh lime juice. divided (see notes)
  • 2 T extra-virgin olive oil
  • 1/2 tsp. ground cumin (or more, to taste)
  • salt to taste

Directions

  1. 1

    Combine the Uncle Ben's Brown Rice (affiliate link), vegetable stock, and finely chopped onion in the slow cooker and cook on high for 1 1/2 hours, or until rice is just starting to get tender.

  2. 2

    While rice cooks, chop the red and green bell pepper, and open the diced green chiles.

  3. 3

    Drain the black beans into a colander placed in the sink and rinse well with cold water until no more foam appears; then let beans drain well.

  4. 4

    After 1 1/2 hours, add the chopped red bell pepper, chopped green bell pepper, diced green chiles with juice, and drained black beans to the slow cooker and gently combine with the rice.

  5. 5

    Add salt to taste and then cook on high for about 30 minutes more.

  6. 6

    While the rice mixture finishes cooking, chop the tomato, cilantro, and Poblano pepper and thinly slice the green onion.

  7. 7

    Cut the avocado into cubes about 1 inch across and toss in a bowl with 1 T of fresh-frozen lime juice).  Use a bowl that will hold all the salsa ingredients.

  8. 8

    Add the chopped tomato, chopped cilantro, finely chopped Poblano, sliced green onion, other 2 T lime juice, 2 T olive oil, ground cumin, and salt to taste, and gently combine.

  9. 9

    The slow cooker mixture is ready when the rice is tender (and preferably the peppers are barely cooked, with still quite a bit of crunch.)

  10. 10

    Serve hot or warm, with a generous scoop of the Poblano-Avocado Salsa on top.

  11. 11

    You could add other toppings such as desired.