Kalyn's Kitchen

Slow Cooker Spicy Brown Rice and Black Bean Bowl

Everything cooks in the CrockPot for this Slow Cooker Spicy Brown Rice and Black Bean Bowl, and you can keep the kitchen cool!

PIN Slow Cooker Spicy Brown Rice and Black Bean Bowl to try it later!

Slow Cooker Spicy Brown Rice and Black Bean Bowl photo of finished bowls with toppings

When you live where it’s hot in the summer, using the slow cooker to cook amazing food without heating up the house is one of the best tricks I know. In fact, on my Slow Cooker or Pressure Cooker site I call recipes like Slow Cooker Summer Dinners, and this Slow Cooker Spicy Brown Rice and Black Bean Bowl would make a perfect summer dinner cooked in the CrockPot.

It took me a couple of tries to get this recipe just right, and for the final version I had the wild idea of cutting up some cubes of string cheese and stirring them into the rice and beans mixture for the last 30 minutes of cooking time, so this is a spicy brown rice and black bean CHEESY bowl. Everyone likes cheesy don’t they? I tested several versions of this out on my niece Kara and her family, and they gave the thumbs up to the version with cheese, but it’s definitely optional if you prefer it without the cheese.

What makes this black bean and rice bowl spicy?

I used two cans of diced green chiles (affiliate link) in the brown rice and black bean mixture and it was a bit spicy, even though these are Anaheim chiles, not Jalapenos!  If you’re making this for kids you might want to cut that down to one can.

Slow Cooker Spicy Brown Rice and Black Bean Bowl process shots collage

How to Make Slow Cooker Spicy Brown Rice and Black Bean Bowl:

(Scroll down for complete recipe with nutritional information.)

  1. Chop up a small onion and put it into a slow cooker that you’ve sprayed with non-stick spray, along with the minced garlic. I used my Crock-Pot 3-1/2-Quart Slow Cooker (affiliate link), but it could have been slightly smaller, or double the recipe and use a larger slow cooker if you’re doing Weekend Food Prep!
  2. Rinse 2 cans black beans and drain well in a colander. (Or you can use 3 cups cooked black beans. I love cooking dried beans in the slow cooker and then freezing to use in things like this.)
  3. Add the beans to the slow cooker. Add two cans diced green chiles with the juice (or maybe just one can if you’re cooking for kids.)
  4. Add 1 cup uncooked Uncle Ben’s Brown Rice (affiliate link), 1 can vegetable broth, ground cumin, Mexican oregano, and 1 or 2 tsp. Sazon Seasoning (affiliate link), optional but good.
  5. Let it cook on high for 1 hour and 30 minutes, until the rice is mostly done and it looks like this. (If you have an older model slow cooker or use a different type of brown rice, your cooking time may be longer.)
  6. Then cut up six string cheese sticks into small rounds (or use 6 oz. cheese and cut into small cubes.) I liked using the string cheese because it was and easy to cut up.
  7. Stir the string cheese pieces gently into the rice and beans mixture and cook 20-30 minutes more on high.
  8. While that cooks, chop up green onions. (I used about a cup, because I love green onions.)
  9. Turn off heat, stir in the green onions, and it’s done.
  10. Serve the Slow Cooker Spicy Brown Rice and Black Bean Cheesy Bowl hot, with toppings like salsa, sour cream, and avocado as desired.

Slow Cooker Spicy Brown Rice and Black Bean Bowl close-up photo of finished bowls

More Beans in the Slow Cooker:

Beans and Legumes Index ~ Slow Cooker or Pressure Cooker
Slow Cooker Brown Rice Mexican Bowls ~ Kalyn’s Kitchen
Black Bean and Brown Rice Burrito ~ The Perfect Pantry

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Slow Cooker Spicy Brown Rice and Black Bean Bowl close-up photo of finished bowls

Slow Cooker Spicy Brown Rice and Black Bean Bowl

Yield 6 servings
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Cook this Spicy Brown Rice and Black Bean Bowl in the slow cooker and keep your kitchen cool.

Ingredients

  • 1 small onion, chopped
  • 2 tsp. minced garlic
  • two 15 oz. cans black beans, rinsed well and drained (see notes)
  • 1 cup uncooked brown rice (see notes)
  • two 4 oz. cans diced green chiles (see notes)
  • one 14 oz. can vegetable broth
  • 1/2 tsp. ground cumin
  • 1 tsp. Mexican oregano
  • 2 tsp. Sazon seasoning (optional, but it adds a lot of flavor)
  • 6 pieces Mozzarella string cheese
  • 1 cup green onions, sliced (more or less to taste)

Instructions

  1. Spray the inside of a 3-4 quart slow cooker with non-stick spray.
  2. Chop up the onion.
  3. If using canned beans, rinse in a colander placed in the sink (until no more foam appears) and let the beans drain.
  4. Put diced onion, minced garlic, black beans, rice, vegetable broth, diced green chiles, ground cumin, Mexican oregano, and Sazon (if using) into the slow cooker.
  5. Cook on high for 1 hour 30 minutes.  (If you have an older model slow cooker or use a different type of brown rice, your cooking time may be longer.)
  6. Cut 6 sticks Mozzarella string cheese into slices (or cut 6 oz. cheese into cubes if not using string cheese.)
  7. Gently stir the cheese into the rice and bean mixture and cook 20-30 minutes more, or until the rice is done and the cheese is melting.
  8. Chop up desired amount of green onions.
  9. Turn off heat, stir in the green onions, and serve hot with salsa, diced avocado, and/or sour cream to add at the table.

Notes

You can also use 3 cups cooked black beans instead of canned beans. I used Uncle Ben's Brown Rice (affiliate link) for this recipe. This was slightly spicy; you might only want one can of diced green chiles (affiliate link) if you’re making it for kids. Sazon Seasoning (affiliate link) is definitely optional, but it's good in this.

I used my Crock-Pot 3-1/2-Quart Slow Cooker (affiliate link) for this recipe.

Nutritional information does not include optional toppings.

This recipe inspired by Slow Cooker Mexican Rice at Six Sisters’ Stuff.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 340Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 613mgCarbohydrates: 49gFiber: 14gSugar: 4gProtein: 21g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Slow Cooker Spicy Brown Rice and Black Bean Bowl square image

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Slow Cooker Spicy Brown Rice and Black Bean Bowl would be suitable for phase 2 or 3 of the original South Beach Diet and other low-glycemic diets. (Remember that dried beans are a limited food for South Beach, so if you’re actively trying to lose weight on Phase 2, use portion control.)  This is too high in carbs for low-carb diet plans.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here for Slow Cooker / Pressure Cooker Recipes on my other site!

Pinterest image of Slow Cooker Spicy Brown Rice and Black Bean Bowl

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    15 Comments on “Slow Cooker Spicy Brown Rice and Black Bean Bowl”

  1. Pingback: The BEST Instant Pot or Slow Cooker Black Beans and Rice Recipes - Slow Cooker or Pressure Cooker

  2. Adrienne, hope you enjoy it tomorrow. I do think slow cookers are not all the same temperture at the different levels, so that might be partly the difference. I have always had good luck with Uncle Ben's rice, no matter for a slow cooker or stovetop, so that's why I almost always use it.

  3. I didn't have uncle Ben's brown rice and mine, too, took (is taking) significantly longer to cook. We are up to 3 hours now. I still have it cooking, but my husband and I got tired of waiting and just ate leftovers. Maybe we can eat it tomorrow…

  4. Thanks Bec, so glad you like the idea. I wish I had some for dinner tonight!

  5. Oh my gosh… this looks SO good! I love using my slow cooker during the summer, and this is a great one to pull it out for 🙂

  6. My apologies to Ya, just realized the comment that I replied to above was accidentally deleted. Here it is:

    "THE RECIPE WAS WONDERFUL–everyone enjoyed it. Luckily I had additional time to cook the brown rice fully. It take quite a bit more time than indicated."

    I'm going to edit the recipe to share that other types of rice or different slow cookers may take longer to get the rice done.

  7. Ya, glad you enjoyed the recipe. I made this three different times with the Uncle Ben's Brown Rice I recommended and the rice was done perfectly in this amount of time. If yours took longer, it must be due to using a different type of brown rice. Glad it worked out.

  8. Thanks Sue! For me this dish just had to had avocado, and chopped fresh tomatoes would be great if they're in season there.

  9. I love the idea of cooking the dish in the slow cooker, and then adding the toppings for color and fresh texture!

  10. Thanks Jeanette! We loved the little bites of melted cheese in this.

  11. Neat trick using mozzarella cheese sticks Kalyn!

  12. Thanks Lydia, Joanne, and June; so glad you like it. Adding the cheese was just a crazy impulse but it worked!

  13. That looks delicious! Love all of the flavors in there–very cheesey and spicy! 🙂

  14. Those cubes of melty cheese scattered throughout sound so yummy! Definitely a great summer dish!

  15. This is definitely the type of meal I'd serve in the summer, and I love the slow cooker for keeping my kitchen cool.