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Mexican Crockpot Casserole
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Mexican Crockpot Casserole Print Prep time 10 mins Cook time 2 hours 30 mins Total time 2 hours 40 mins Everything you love about zesty beans and rice in convenient crockpot form! Alexis: Alexis Recipe type: Entree Serves: 3-4 Ingredients | |
1 cup | long-grain brown rice |
2½ cups | vegetable broth |
1-15oz can | black beans, drained |
¾ cup | chunky salsa |
1 cup | frozen corn, (I used Trader Joe’s roasted corn) |
1 large | bell pepper, chopped |
½ cup | chopped onion |
2 | garlic cloves, minced |
1 tsp | salt |
1¼ tsp | cumin |
½ cup | shredded cheddar or Mexican blend cheese, (or more, to taste) |
Avocado, for topping |
Instructions
Place all ingredients except cheese and avocado in a 5-qt crockpot. Cook on high (covered) for about 2½ hours, or until rice is cooked through and most of the liquid is absorbed.
Turn off crock-pot. Stir in cheese. Season with salt and pepper to taste. Serve with diced avocado and more salsa on top.
Notes
Adapted from my Super Easy Chickpea, Broccoli and Brown Rice Crockpot Casserole
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