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Slow Cooker Mexican Rice and Beans

6 Servings Recipe By

Ingredients

  • 1 cup Jasmine Rice
  • 1 cup Vegetable Broth/Stock
  • 7 1/4 ounces Diced Tomatoes, Canned
  • 2 teaspoons Taco Seasoning
  • 15 ounces drain and rinse Black Beans, Canned
  • 1/2 cups Salsa

Serving Day Ingredients

  • 1/2 cups Cheddar Cheese, Shredded
  • 1/2 cups chop Cilantro, Fresh
  • 1 cup peel, pit, and dice Avocado
  • 1 cup dice Tomato

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 243 Calories
  • 4g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 9mg Cholesterol
  • 752mg Sodium
  • 41g Total Carb
  • 4g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 9g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit My Nourished Home for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide rice, broth, tomatoes, and taco seasoning among indicated number of gallon bags.
  2. Divide salsa and beans among indicated number of quart bags.
  3. Seal, label and freeze all bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Add rice mixture to slow cooker. Cook on medium for 1 hour.
  3. Add bean mixture and cook an additional 1 hour.
  4. Mix in cheese and top with some as well. Cook another 30 minutes.
  5. Top with cilantro, avocado, and diced tomatoes.

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