Slow Cooker Cheesy Rice with Beef & Beans
Don’t cook the enchilada sauce (or second can of tomatoes) or the cheese in the slow cooker. Stir both of those ingredients in before you serve the dish. The cheese will melt and the sauce will come up to temperature immediately.
Ingredients
Scale
- 1/2 onion (red, sweet, white, any kind) diced
- 1 pound ground beef
- 2 bell peppers, medium dice
- 1 tablespoon garlic powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 14.5 ounce can black beans, drained and rinsed
- 1 14.5 ounce can fire roasted tomatoes, diced
- 1 14.5 ounce can low sodium chicken broth
- 2 cups uncooked brown rice
- **1 can enchilada sauce (or another can of fire roasted tomatoes) **RESERVED
- **1 cup shredded cheddar cheese ** RESERVED
- sour cream (optional topping)
- tortilla chips (optional topping)
- avocados, diced (optional topping)
Instructions
- Layer the ingredients in this order: onions, ground beef, peppers, spices, beans, spices, tomatoes, chicken broth, rice.
- Cook on high for 4 hours.
- Your rice should be fluffy by now. Add the second can of tomatoes or enchilada sauce. The contents of your slow cooker will be piping hot and should immediately bring the new liquid up to temperature. Add cheese, stirring in as well. The cheese will melt and become sticky, gooey and great.
- Serve with toppings like extra cheese, sour cream, tortilla chips or avocados.