Taco Beans & Rice

taco beans4

Not gonna lie, I proudly own not one, but two gnomes.  They reside inside my house and I have had them both for several years.  This gnome’s current location is boastfully in my kitchen and has been for the last couple years.  His name is Hector.  Hector the Protector to be exact.  Hector watches over all of my cooking.  It only seemed about right to include him in a photo, don’t you think?  (My other gnome is in our office, he is quite friendly too).

Anyways, enough about Hector.  This is a versatile recipe.  Eat it as is, for a cheap meal.  You can throw it on a tortilla with your favorite fixings, make it into a quesadilla, or add with some meat (chicken, pork, steak, ground hamburger taco meat) cheese, and your preferred taco toppings….enjoy!

***Keep in mind this will cook fast.  This is not something you are going to start at 8 am and come back to at 5 pm.  Mine cooked on High for 2 hours.  You will not want to overcook this.  The rice will mush up and lose it’s shape.

I use Hamilton Beach Set ‘n Forget Programmable Slow Cooker.  I love it!  Even though I posted a meatless meal this weekend, we are still doing another Meatless Monday here at Eat, Drink & DIY!  

Taco Beans and Rice  
Ingredients:
1 T. olive oil
1 cup rice (not the instant kind)
1 can black beans
1 can petite diced tomatoes (mine had sweet onions too–it’s not necessary)
—drain the liquid of the tomatoes into a measuring cup, you will get about 3/4 of a cup.  Add enough water to make the liquid total amount equal 2 cups
1 tsp. cumin
1 tsp. chili powder
1 tsp. onion powder
1/2 tsp. salt (feel free to add a little more once cooked)

Directions:
1. Start by placing the rice and oil in the crockpot.  Stir until the rice is coated with the oil.
2. Rinse and drain your can of black beans, add to crockpot.
3. As mentioned above, drain the tomatoes, saving the liquid to be measured.
4. Take saved tomato liquid and add water to get 2 cups of liquid total, add to the crockpot.
5. Add remaining ingredients.
6. Stir and cook on High for 2 hours or on Low for 3-4 hours.  Check and stir after half the time has elapsed= 1 hour on high or 2 hours on low.  Cook until all the liquid has absorbed and rice is soft.
7. Stir and serve as desired:
– As is as a taco bowl and add desired toppings
– On a tortilla as a taco and add desired taco toppings
– Make into a quesadilla
– This would be a good side-dish for a taco/Mexican meal

Notes: Recipe as is, is vegan and vegetarian.
–You can add a can of (rinsed and drained) pinto beans to add some more protein and bulk which would make this meal stretch even more!

taco beans3
taco beans2

Kid’s Quesadillas: I used the taco beans and rice to make quesadillas for my short ones for lunch.  They devoured them!   Here’s a quick how to:  First, warm up a medium-large sized pan on the stove over medium-high heat.  Lightly spray one side of each tortilla shell with vegetable oil.  Place the sprayed side down on the pan.  Put shredded cheese on the tortilla in a thin layer.  While that was starting to cook,  spread the taco beans and rice in a thin layer on half the tortilla.  Fold the tortilla in half.  Flip to cook the other side of the quesadilla.  They are done when the cheese had melted and the outside has browned a little bit.  Remove from the pan, cut into slices and serve.

taco beans

Has anyone tried making a rice-dish like this in their slow cooker?  Anybody have any other quick, easy,  rice and beans based crockpot recipes?

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