Super Easy Mexican Crockpot Casserole
Ingredients
The casserole
-
1
cup
long-grain brown rice
-
2 ½
cups
vegetable broth
-
1
15oz can
black beans, drained
-
¾
cup
chunky salsa
-
1
cup
frozen corn
-
1
large
bell pepper, chopped
-
½
cup
chopped onion
-
2
cloves
garlic, minced
-
1
tsp
salt
-
1 ¼
tsp
cumin
The toppings
-
½
cup
shredded cheddar or Mexican blend cheese
-
to taste
Avocado, for topping
Instructions
- Combine all ingredients except cheese and avocado in a 5-qt crockpot.
- Cook on high for about 2½ hours, until rice is cooked and most liquid is absorbed.
- Turn off the crockpot and stir in cheese.
- Season with salt and pepper to taste.
- Serve topped with diced avocado and more salsa.
Nutrition Facts (estimated)
Servings
3-4
Calories
300
Total fat
8g
Total carbohydrates
45g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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