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Super Easy Mexican Crockpot Casserole

  • Author: Alexis
  • 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

Scale
  • 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

Instructions

  1. 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.
  2. Turn off crock-pot. Stir in cheese. Season with salt and pepper to taste. Serve with diced avocado and more salsa on top.