Mexican Crockpot Casserole
(Please excuse the horrible pictures)
Ingredients:
- 1 cup uncooked brown rice
- 1 cup vegetable broth
- 2 cups water
- 8-oz can tomato sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp coriander (Mexican oregano)
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1 Tbsp chipotle chili in adobo, diced well
- 1 tsp liquid smoke (or smoked paprika)
- 1 can (15-0z) black beans (drained/rinsed)
- 1 can (15-oz) fire-roasted diced tomatoes
- 1 fire-roasted red pepper, chopped
- 1 can (4-oz) sliced black olives
Directions:
- Add everything to slow cooker/crockpot and give it a good stir
- Cook on high for 4 hours, or low for 6-8 hours
- Turn crockpot off then add some fresh-squeezed lime juice and cilantro, and give it a good stirring before serving.
Makes 8 heaping 1-cup servings.
I love my crockpot – dump, stir, and walk away. It doesn’t get much easier than that! Not to mention the many fewer dishes, pots, pans and utensils to clean up afterwards ;)
Bon appetite!
(m)EAT LESS, RUN MORE! 
1 TBSP chile in adobo?!? I’d be adding the whole can. I’m going to have to try this out.
I add it for the flavor, not the spicy factor – that comes at the end. Otherwise, I’d kill people with as much “heat” as I add to stuff :)
Sine Greg likes it pretty spicy, I think I’d be safe adding the whole can. Whenever I go to Thai or make things for a group, I always have to make it a lot less hot than I’d like.
When I know John is going to eat what I’m making, I have to leave the hot stuff out altogether. Thank goodness that’s not too often. He’s perfectly happy with his frozen pizzas and other (crap) stuff ;)
Greg will often cook for himself since I hate to cook and I’m vegetarian and he’s not. He’s not anti-vegetable, though.
That’s good. I think the only vegetable John likes is Brussels sprouts.
Love my crockpot too!
I love crockpot meals!! Especially now with a baby at home and trying to be a working mom. This sounds great. I’m not a big rice fan, though – do you think you could do it with quinoa or something similar?
Quinoa would definitely work, but you’d have to shorten the time a bit, since quinoa cooks in half the time of rice. I’d probably try low for about 5 hours…
[…] still have several containers left over from last week’s meals thanks to the Mexican Crockpot Casserole, which I’ll definitely be making again […]