Southwest Black Bean And Rice Crock Pot Recipes

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SLOW-COOKER SOUTHWESTERN CHICKEN



Slow-Cooker Southwestern Chicken image

Prepared salsa and convenient canned corn and beans add fun color, texture and flavor to this chicken dish. I usually serve it with salad and white rice. Our children love it! -Karen Waters, Laurel, Maryland

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 6 servings.

Number Of Ingredients 5

2 cans (15-1/4 ounces each) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 jar (16 ounces) chunky salsa
6 boneless skinless chicken breast halves (4 ounces each)
1 cup shredded cheddar cheese

Steps:

  • In a 5-qt. slow cooker, combine the corn, black beans and 1/2 cup salsa. Top with chicken and remaining salsa. , Cover and cook on low for 6-8 hours or until chicken is tender. Sprinkle with cheese. Cover and cook 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 348 calories, Fat 10g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 1027mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 6g fiber), Protein 33g protein.

SLOW-COOKER SOUTHWEST CHEESY CHICKEN AND RICE



Slow-Cooker Southwest Cheesy Chicken and Rice image

Destined to become a new family favorite, this slow-cooker dinner dishes out lots of love in the form of extra-cheesy rice, tender chicken, black beans and corn.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h50m

Yield 8

Number Of Ingredients 12

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
8 boneless skinless chicken thighs
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1 can (15 oz) black beans, drained, rinsed
1 cup fresh or frozen whole kernel sweet corn
8 oz Kraft™ Velveeta™ cheese, cut into 1/2-inch cubes
2 cups shredded Cheddar cheese (8 oz)
4 cups cooked white rice
1/4 cup chopped fresh cilantro

Steps:

  • Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker. Pour tomatoes, beans and corn over chicken in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
  • Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.

Nutrition Facts : Calories 510, Carbohydrate 43 g, Cholesterol 145 mg, Fat 1/2, Fiber 5 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1540 mg, Sugar 5 g, TransFat 1/2 g

SLOW-COOKER BLACK BEANS AND RICE



Slow-Cooker Black Beans and Rice image

Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h20m

Yield 6

Number Of Ingredients 12

1 lb dried black beans (2 cups), sorted, rinsed
1 large onion, chopped (1 cup)
1 large bell pepper, chopped (1 1/2 cups)
5 cloves garlic, finely chopped
2 dried bay leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
5 cups water
2 tablespoons olive or vegetable oil
4 teaspoons ground cumin
2 teaspoons finely chopped jalapeño chilies
1 teaspoon salt
3 cups hot cooked rice

Steps:

  • In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
  • Cover; cook on High heat setting 6 to 8 hours.
  • Remove bay leaves. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 385, Carbohydrate 77 g, Cholesterol 0 mg, Fiber 14 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg

CROCK POT BLACK BEAN AND BROWN RICE SOUP



Crock Pot Black Bean and Brown Rice Soup image

With black beans and brown rice, this hearty, thick, and delicious meal-in-a-bowl makes the perfect weeknight dinner.

Provided by Kare for Kitchen Treaty

Time 8h20m

Number Of Ingredients 17

4 15- ounce cans black beans (drained but not rinsed (reserve one can for the end of the process))
1 tablespoon olive oil
1 cup diced yellow onion (about half a medium onion)
1 cup diced carrot (about 2 medium carrots)
1 medium jalapeno pepper (seeds removed and finely diced (about 1/4 cup))
1 tablespoon minced garlic (2 - 3 medium cloves)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt plus more to taste if desired
1/4 teaspoon freshly ground black pepper
4 cups vegetable broth
2 tablespoons tomato paste
10 dashes Tabasco sauce (or to taste)
2 cups cooked brown rice
Fresh lime wedges
Diced tomatoes (cilantro leaves, diced scallions, avocado, sour cream (if you eat dairy) for topping, if desired)

Steps:

  • Add three cans of black beans to a 3-quart or larger Crock Pot.
  • Add the olive oil to a large saute pan over medium heat. Add onion and carrots; saute for about five minutes until the onion softens and begins to turn transluscent. Add jalapeno pepper, garlic, chili powder, cumin, oregano, salt, and pepper and saute, stirring, for another minute. Add tomato paste, vegetable broth, and Tabasco sauce, stirring until tomato paste is dissolved. Pour into Crock Pot over beans.
  • Cook on low 6 - 8 hours.
  • Remove cover and allow to cool a bit, until safe to handle. Using an immersion blender or working in batches with a blender, puree soup. Return soup to the Crock Pot and add the last can of beans and the rice. Cook on medium for another half hour.
  • Taste and adjust seasonings if desired - add more salt and pepper if you like, a little more Tabasco if you want.
  • Scoop into individual bowls and squeeze a lime wedge over the top of each. Add toppings if desired.
  • Keeps refrigerated in an airtight container for three or four days. The soup can thicken over time, so thin with additional vegetable broth before serving leftovers, if desired.

SOUTHWEST STEAK & BEANS (CROCK POT)



Southwest Steak & Beans (Crock Pot) image

A yummy crockpot recipe that we serve over rice. As usual make sure you cut the flank steak against the grain for the best results.

Provided by Sassy in da South

Categories     Steak

Time 9h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs flank steaks
1 onion, chopped
3 garlic cloves, minced
16 ounces chunky salsa
1/2 teaspoon dried oregano leaves
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
15 ounces black beans, drained and rinsed
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cups hot cooked rice

Steps:

  • Trim excess fat from steak.
  • Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak.
  • Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat.
  • Top with drained black beans.
  • Cover slow cooker and cook on low for 7-9 hours until meat is tender.
  • Remove meat from slow cooker and slice into thin strips against the grain.
  • Turn heat to high and return beef to slow cooker along with sliced peppers.
  • Cover and cook on high for 30 minutes, until peppers are tender.
  • Serve with rice.

Nutrition Facts : Calories 423.2, Fat 10.3, SaturatedFat 4.1, Cholesterol 77.1, Sodium 726.4, Carbohydrate 49.4, Fiber 7.4, Sugar 4, Protein 32.9

SLOW-COOKED SOUTHWEST CHICKEN



Slow-Cooked Southwest Chicken image

This dish needs just 15 minutes of prep, so you'll be out of the kitchen in no time. The delicious low-fat chicken gets even better with a garnish of reduced-fat sour cream and fresh cilantro. -Brandi Castillo, Santa Maria, California

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 11

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1/2 pound boneless skinless chicken breast
1 jar (8 ounces) chunky salsa
1 cup frozen corn
1 tablespoon dried parsley flakes
1 teaspoon ground cumin
1/4 teaspoon pepper
3 cups hot cooked rice
Optional: Lime wedges and fresh cilantro leaves

Steps:

  • In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro. Freeze option: After shredding chicken, freeze cooled mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 320 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 873mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 8g fiber), Protein 19g protein.

SOUTHWEST BLACK BEAN AND RICE (CROCK-POT)



Southwest Black Bean and Rice (Crock-Pot) image

This is an easy recipe that can be used as a dip, burrito filling, or entree. It has everything you need for filling and healthy meal, it's just your choice how you eat it. :) I hope you enjoy it cause I just love it.

Provided by LocalChef57

Categories     One Dish Meal

Time 9h30m

Yield 12 serving(s)

Number Of Ingredients 10

1 (16 ounce) bag dried black beans
1 (16 ounce) bag brown rice
1 red onion (chopped)
3 jalapeno peppers (seeded and chopped)
7 cups water
1/4 cup lime juice (or lemon)
1 cup cilantro (chopped)
2 (8 ounce) cans diced tomatoes with green chilies
1 (16 ounce) bag frozen corn
1 (16 ounce) bag four-cheese Mexican blend cheese

Steps:

  • Rinse and sort beans. Mix beans, rice, onion, jalapenos, and water into crock-pot. Cook on low for 8.5 hours.
  • Add lime juice, cilantro, tomatoes, corn, and cheese. At this time also add 1/3 cup of desired cajun seasoning (Tony's, Emeril's, Luzianne, etc.). I use Lusianne, because it has less sodium. Continue cooking for another 30 minutes.
  • Serve warm by itself or, wrapped in a flour tortilla like a burrito, or serve with tortilla chips like a dip.
  • Add a dab of sour cream and/or guacamole for color, texture, and taste.

Nutrition Facts : Calories 457.4, Fat 13.4, SaturatedFat 7.7, Cholesterol 40, Sodium 591.9, Carbohydrate 65.6, Fiber 8.3, Sugar 3.5, Protein 21

CROCK POT: SOUTHWEST STEAK AND BEANS



CROCK POT: SOUTHWEST STEAK AND BEANS image

Categories     Beef

Yield 6 people

Number Of Ingredients 13

• 1-1/2 lbs. flank steak or London Broil
• 1 red onion, chopped
• 2 cloves garlic, minced
• 16 oz. jar chunky salsa
• 1/2 can of corn
• 1/2 tsp. dried oregano leaves
• 2 tsp. chili powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 15 oz. can black beans, drained and rinsed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cups hot cooked rice

Steps:

  • Prep Time: 15 minutes Cook Time: 9 hours, Trim excess fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix salsa, corn, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained black beans. Cover slow cooker and cook on low for 7-9 hours until meat is tender. Remove meat from slow cooker and slice into thin strips against the grain. Turn heat to high and return beef to slow cooker along with sliced peppers. Cover and cook on high for 30 minutes, until peppers are tender. Serve with rice.

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