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Crockpot Mexican Black Beans and Rice Recipe for Meal Prep

Crockpot Mexican black beans and rice is more than a basic beans-and-rice dish. This Mexican-inspired, high-fiber, low-sodium recipe is made in the slow cooker for an effortless, hands-off meal. Let the appliance do the work and serve it as a flavorful side or a satisfying main. Instructions for making the recipe in an Instant Pot are also included below.

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Table of Contents

Ingredients For Crockpot Mexican Black Beans And Rice

  • Dry black beans
  • Uncooked brown rice (or long-grain white rice)
  • Onion
  • Bell pepper
  • Garlic
  • Lime
  • Bay leaf
  • Water or low-sodium broth
  • Seasonings: cumin, chili powder, salt, pepper

collage of ingredients for mexican black beans and rice

How To Make Mexican Black Beans And Rice In The Slow Cooker

Slow Cooker

  1. Add all ingredients to the slow cooker.
  2. Stir to combine evenly.
  3. Cook on high for 4–6 hours or on low for 8–10 hours, until the beans are tender and the rice is cooked.
  4. Remove and discard the bay leaf. Stir in fresh lime juice and adjust seasoning to taste.

Instant Pot

  1. Select Sauté on the Instant Pot. When hot, add oil, onion, and bell pepper. Sauté a few minutes until softened, then add garlic and cook 1 more minute.
  2. Turn the Instant Pot off, pour in the water or broth, and scrape the bottom to deglaze so no bits remain.
  3. Add dry black beans, rice, cumin, chili powder, salt, pepper, and bay leaf. Stir to combine.
  4. Secure the lid and set the valve to sealing. Cook on high pressure for 65 minutes. When done, allow a natural pressure release for 15 minutes, then quick-release any remaining pressure.
  5. Remove the bay leaf, stir in lime juice, and taste for seasoning before serving.
overhead shot of uncooked mexican black beans and rice in a black slow cooker
before
overhead shot of cooked mexican black beans and rice in a black slow cooker garnished with fresh cilantro
after

What Type Of Black Beans To Use

Use dry black beans — they do not need to be soaked first when cooking in a slow cooker. The slow cooker will soften them, but cooking time can vary by appliance. Check for tenderness and adjust the cooking time if needed. If using presoaked beans, reduce the cooking time accordingly.

What Type Of Rice To Use

This recipe works well with uncooked long-grain brown rice or long-grain white rice. The photos show brown rice, which lends a nuttier texture and flavor, but white rice will cook more quickly and give a softer result.

close up shot of cooked mexican black beans and rice in a black slow cooker garnished with fresh cilantro

FAQs & Tips

  • This recipe is vegan and vegetarian and makes a filling, nutritious meal thanks to the beans and rice combination.
  • A 6-quart slow cooker is a good size for this recipe; a full cooker is normal when the dish finishes cooking.
  • The mixture will thicken as it cools; stir in a little extra water or broth when reheating if you prefer a looser texture.
  • Because slow cookers and pressure cookers vary, monitor doneness and adjust times as needed. Taste and add more salt, pepper, or lime juice before serving.

Slow Cooker Rice Recipes

  • Ground Beef Spanish Rice

  • Chicken and Rice

  • Creole Chicken Sausage Rice

  • Curry Chicken Rice

Crockpot Mexican Black Beans And Rice

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Crockpot Mexican black beans and rice is a flavorful, slow-cooked dish that’s high in fiber and low in sodium. It’s easy to prepare in a slow cooker, with an Instant Pot option included for faster pressure cooking.

  • Author: Shannon Epstein
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 12 servings

Ingredients

  • 1 pound dry uncooked black beans
  • 1 cup uncooked brown rice
  • 1 small onion, sliced
  • 1 bell pepper, diced
  • 4 garlic cloves, minced
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons salt (or more to taste)
  • 1 teaspoon pepper
  • 1 bay leaf
  • 7 cups water (or low-sodium broth)
  • Juice of 1 lime
  • 1 tablespoon oil (for Instant Pot sauté step only)

Instructions

Slow Cooker

  1. Add all ingredients to the slow cooker and stir to combine.
  2. Cook on high for 4–6 hours or on low for 8–10 hours, until beans and rice are tender.
  3. Discard the bay leaf, stir in lime juice, and adjust seasoning before serving.

Instant Pot

  1. Sauté oil, onion, and bell pepper until softened, then add garlic for 1 minute.
  2. Turn off sauté, add water or broth, and deglaze the pot.
  3. Add beans, rice, spices, and bay leaf. Stir, seal the lid, and cook on high pressure for 65 minutes.
  4. Allow a 15-minute natural release, then quick-release remaining pressure. Remove bay leaf and stir in lime juice.

Notes

Cooking times can vary between appliances. Check the beans for tenderness and increase or decrease time as needed.

Nutrition

  • Calories: 300

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