Crockpot Beans & Rice

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


Quantity Unit Name Link Alternatives
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


  1. 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.
  2. 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.
  3. Cook on low for 6 hours, or on high for 3-4 hours. You'll know it's ready when the rice is tender.

Prep Time: 3-6 hours
Serving Size: 4-6 servings
Sarah Jung
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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