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!
Print
Super 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
Description
Everything you love about zesty beans and rice in convenient crockpot form!
Ingredients
- 1 cup long-grain brown rice
- 2 ½ cups vegetable broth
- 1-15oz can black beans, drained
- ¾ 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 ¼ tsp cumin
- ½ cup shredded cheddar or Mexican blend cheese (or more, to taste)
- Avocado, for topping
Instructions
- 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.
Notes
Adapted from my Super Easy Chickpea, Broccoli and Brown Rice Crockpot Casserole
Holly says
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?
★★★★★
Valencia S. Dsouza says
Its really awesome. Will try it out once.
Alexis says
let me know how you like it!
Beth L. says
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?
Victoria says
can you sub lentils for rice?
Alexis says
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!
Alexis says
I haven't tried it so I'm not sure how that would work with the water ratio...sorry!
Carol P. says
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!
Violette says
What could I sub for the salsa? The only salsa I've found has got a ton of weird stuff in them 🙁
Alexis says
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!
Amy Roknic says
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!!
★★★★★
Alexis says
Fabulous! Thanks for reporting back, Amy! Love the addition of yogurt and scallions.
April says
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.
Alexis says
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 🙂