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Crockpot Mexican Rice and Beans

This Crockpot Mexican Rice and Beans recipe is cozy, hearty, and full of authentic Mexican flavors without the stress of babysitting the stove. Perfect for busy family nights, potlucks, or when you just need cheap dinners for a family that still taste amazing. It is one of those slow cooker Mexican recipes that basically cooks itself and leaves you with leftovers for tomorrow.
Prep Time 10 minutes
Cook Time 5 hours
Servings 6 people
Author Fareeha

Equipment

Ingredients

  • 1 cup long grain rice , rinsed
  • 1 can black beans , drained and rinsed
  • 1 can pinto beans , drained and rinsed
  • 1 can diced tomatoes fire roasted if you like smoky flavor
  • 1 cup frozen corn
  • 1 small onion , chopped
  • 2 cloves garlic , minced
  • 1 red bell pepper , chopped
  • 3 cups vegetable broth or chicken broth if you prefer
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • Salt to taste
  • Black Pepper to taste
  • Juice of 1 lime
  • Fresh cilantro , for garnish

Instructions

Step 1: Prep the crockpot

  • Spray inside with nonstick spray or use a liner to make cleanup easier.

Step 2: Add everything

  • Place rice, beans, corn, onion, garlic, bell pepper, tomatoes, and spices into the crockpot. Pour in broth and stir gently.

Step 3: Let it cook

  • Cover and cook on low for 4–5 hours. Rice should be fluffy and veggies tender.

Step 4: Add the finishing touch

  • Right before serving, stir in lime juice and adjust salt and pepper.

Step 5: Serve and enjoy

  • Top with cilantro and enjoy it in bowls, burritos, or as a side dish with tacos.

Notes

 Tips

  • Keep it mild for the kids, or add jalapeno or cayenne for spice lovers.
  • Use fire roasted tomatoes for deeper, smoky flavor.
  • Leftovers taste even better the next day. Perfect for meal prep.
  • Add shredded cheese on top for extra comfort vibes.

Variations

  • Protein Boost: Stir in cooked shredded chicken or ground beef for more protein.
  • Brown Rice Swap: Use brown rice but increase cook time to 6–7 hours on low.
  • Cheesy Version: Add a handful of shredded cheese right before serving.
  • Vegan Friendly: Stick with vegetable broth and skip the cheese.