Let’s have a fiesta. In our mouths.
Ya know when people get all primal on you and say legumes are lame? Well I think that’s a crock. A crock of crap.
This casserole is also a crock, but a different kind. A crock of DELISH. A crock of TRUTH. Is that an oxymoron? Do all caps mean I’m yelling? I’m not really sure.
I’ve made my Super Easy Chickpea, Broccoli and Brown Rice Crockpot Casserole one too many times. AKA I’m sick of it. AKA I needed a new version. I think the only food I’m incapable of getting sick of is hummus. Fitting, huh?
In an effort to make something as easy and tasty as the original, I threw my favorite hot salsa, a can of black beanies, and some spices into the crock and crossed my fingers. That’s how everything in life has been going these days. Throw it together and hope for the best. Then eat salted dark chocolate with almonds to make yourself feel better. Obviously.
Somehow, it worked. The crock worked its crocky magic. And get this–it came out WAY more attractive than the broccoli one. Oy vey. Not even a mother could love that face.
Can you even believe that we only have a teeny tiny window of time left to enjoy crockpot recipes?! It’s about to be SPRING up in herrrrrrrrr. Are you ready to eat your weight in asparagus, radishes and peas?! Warm weather and sunshine > radishes and peas.
Watch it snow this week. Oh wait, that’s actually in the forecast. I kind of sort of hate you, Ohio.
Dig in while you still can!
PrintSuper Easy Mexican Crockpot Casserole
- Prep Time: 10 mins
- Cook Time: 2 hours 30 mins
- Total Time: 2 hours 40 mins
- Yield: 3-4 1x
- Category: Entree
Everything you love about zesty beans and rice in convenient crockpot form!
- 1 cup long-grain brown rice
- 2 1/2 cups vegetable broth
- 1–15oz can black beans, drained
- 3/4 cup chunky salsa
- 1 cup frozen corn (I used Trader Joe’s roasted corn)
- 1 large bell pepper, chopped
- ½ cup chopped onion
- 2 garlic cloves, minced
- 1 tsp salt
- 1 1/4 tsp cumin
- ½ cup shredded cheddar or Mexican blend cheese (or more, to taste)
- Avocado, for topping
- Place all ingredients except cheese and avocado in a 5-qt crockpot. Cook on high (covered) for about 2½ hours, or until rice is cooked through and most of the liquid is absorbed.
- Turn off crock-pot. Stir in cheese. Season with salt and pepper to taste. Serve with diced avocado and more salsa on top.
Adapted from my Super Easy Chickpea, Broccoli and Brown Rice Crockpot Casserole
Did You Make This Recipe?
Let me know by leaving a review or tagging @hummusapien on Instagram!
Legumes are lame. Deal with it.
Okay, I take that back but still. This looks really tasty though and cumin….seriously, underestimated spice to the max. MAX! It trumps red pepper flakes on ze burnt cauliflower.
So underestimated. Gimme all ze burnt cauli. I’m haaaaangry!
OH dear – snow for yall – AGAIN?!?! THAT’s just “crock”!!!!
But the fact that this only took 2.5 hrs in the crock? WOW! This looks like a serious bowl of scrumdiliumptiousness!
It’s quite a quick little crocky!
Anytime super easy is in the title, it gets my attention. 🙂 This looks great, legumes and all!
This is a mom’s dream come true!
I think Wednesday is the only really shitty day in Athens, so hopefully Cbus isn’t too bad either. And the weekend should be decently springy!
I loved your broccoli casserole even if it was ugly, so I’m sure I’ll love this one too 🙂
Calling all spring veggies! Except radishes….
your intro was amazing. Let’s put all the legume haters in a crock pot and eat them for dinner #whole30
This sounds perfect! One because I love Mexican food. And two because it is made in a slow cooker…can’t beat that!
Love everything about this dish, beans and all. Can’t wait to try!
Reason #1276210 why I need to finally get my butt in gear and invest in a crockpot. And I’m going to have to agree with Davs and say your intro was brilliant 😆
Girllll I need to send you one for your next birthday…if you can wait that long! You could def make this on the stove, too.
mmmm! Will definitely be making this, sounds amazing! 🙂
Hope you love it!
This looks delicious and the yellow bowl is so cheerful! Love it. We’re supposed to get snow again Wednesday too… yet it 50 and sunny today. Mother Nature just needs to make up her mind…
Thanks!! I got it at Target and I must say that I’m obsessed. Mother Nature is VERY confused right now, indeed.
how deliciousssss..although i am kind of following primal way of living right now, I am adding lentils/legumes back to my life.
Whatever works, right? Legumes and I have a love affair 🙂
I love all the crockpot recipes! I’ve already made the chick pea broccoli casserole twice! 🙂
I’m so glad to hear that, Brittany! I have to post them before this 64 degree tease becomes a reality 🙂
This looks delicious!
Twas quite yumtastic!
Winter at this point is a crock of crap.
AMEN, faj. Well said.
HOLY YUM. This looks amaze… and I think I have everything I need to make this! I didn’t food prep this week, so I might stick this in the crockpot tonight for a special lunch the rest of the week 🙂
Thanks, Cassie! It’s fab because you can usually rummage through the pantry and find all the ingredients 🙂
You had me at super easy, but then you tossed in those next magic words…crockpot and mexican!! I have been trying to use the crockpot way more this year and know this is something I could even feed hubs!
I hope you love it!!
Snowing tonight in Michigan, I think that means 6 more weeks of crockpots, right? This dish looks perfect. Easy, tasty, the whole shebang.
Snow, snow, go away….come again… NEVER! It’s def time for sunshine and spring veggies.
love!! i have been needing more crockpot recipes!!
This one will not disappoint, my friend!
First off, shutthefrontdoorthiscasserolelooksamazing!! My crock’s on the counter ready to slow cook the crap out of this recipe! Second of all, whatthecrapsicola, I have no clue what’s going on but your little posty posts aren’t showing up in my feed. 🙁 And third of all, I <3 U. xoxo
★★★★★
So I made this on Sunday to take to work for my lunches, and it is SO GOOD. You nailed it again.
YAY!! Thanks so much for letting me know, Michelle!
I agree with Michelle above. I made this Monday night and am obsessed with it. I was reallllllly excited about eating it yesterday for lunch (with some fresh avocado on top). It was so very delicious. Smelled wonderful when I cooked it, too, and once I stirred in the cheese and inhaled the sweet scent of Mexican spices I knew it was going to be a hit. I love it! One of my favorite recipes from your site that I’ve tried thus far. Truly, it’s very very yummy, super easy, and makes a nice filling portion (I separated in 4 dishes for meals) without the sick feeling I often get when eating Mexican out. I had it again for lunch today. Yum yum! Great recipe, girl! I made it on the stove since I don’t have a crockpot yet, which worked beautifully. However, a crock is on my bday list this year… just a few weeks away now! And a food processor, obvi.
Yayyyyy! Isn’t it dreamy? And so freaking easy. Love it topped with avo and hot sauce derrrrr!! You’re such a wonderwoman in the kitchen 🙂
Made this today, it was SO good! I didn’t read the recipe properly and just melted the cheese on top which still tasted yum but will mix it through next time. I also served it with a dollop of unsweetened Greek yoghurt and some shallots (scallions? ). Yum!!
★★★★★
Fabulous! Thanks for reporting back, Amy! Love the addition of yogurt and scallions.
What could I sub for the salsa? The only salsa I’ve found has got a ton of weird stuff in them 🙁
Hmmmm. The salsa gives it lots of good flavor, but maybe canned chopped tomatoes? I would add some cumin, salt, cilantro, lime juice, etc. to jazz up the flavors, though!
I wanted to make this recipe, but didn’t have rice or corn so I used lentils for rice and frozen edamame for corn (so legumesy). It turned out great and my husband and his co-worker loved it! I’m actually about to go make it using the proper ingredients, so it will probably be even better this time. Thanks for the recipe!
can you sub lentils for rice?
Rice takes a bit longer to cook. It’ll also be less creamy since the starch in the rice gives it a creamy affect. I haven’t tried it so I’m not sure, sorry Victoria!
I haven’t tried it so I’m not sure how that would work with the water ratio…sorry!
I have made this before and love this recipe! I was wondering if you could cook it on low and if so for how long?
Its really awesome. Will try it out once.
let me know how you like it!
This recipe turned out great. I made it exactly as instructed. My husband and I are not vegetarian but we are trying to make at least 1 vegetarian meal a week. This will be added to our meal rotation! It was enough to feed me, my husband, and toddler son with very little leftover. I want to double this recipe next time, would I just double all the ingredients, including the vegetable broth?
★★★★★