Everyone loves beans and rice, especially when it's done as easily as this.


  • 1 tablespoon extra virgin olive oil
  • 1 cup brown rice, uncooked
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (15-ounce) can diced tomatoes, liquid reserved
  • ½ teaspoon sea salt
  • 1 teaspoon Italian seasoning
  • ½ tablespoon dried onion flakes


  • Film the bottom of the crockpot with olive oil, then add the rice. Toss to coat rice with olive oil. Add the beans and drained tomatoes.
  • Add water to the tomato liquid, to bring the liquid to 2 full cups. Add 2 cups of tomato juice/water mixture to the crockpot. Then, add seasonings, stir well, and cover.
  • Cook on low for 6 hours, or on high for 3-4 hours. You'll know it's ready when the rice is tender.

Ready in about 3-6 hours
Makes 4-6 servings

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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