Crock Pot Black Beans & Rice

**originally posted on WGLR.com on 12-15-14**

When I make Mexican meals at home, I have a hard time coming up with a side dish! In a restaurant, they include yummy beans and rice, but that seems like too much work, doesn't it? Well, thanks to the crock pot, it isn't! We had some guests for supper a few weeks ago and I made a delicious baked sour cream enchilada dish (which is in the photo below, too!), but I really wanted something to go along with that. So I hit Pinterest, and found this recipe for Crock Pot Black Beans & Rice. It was easy to throw together, and pretty delicious! Not only can you use this as-is for a side dish (or a meal in itself!), but I'm sure it would be great as a burrito filling or even just eaten with tortilla chips. It is nice because it doesn't take long to cook, too. I actually had two crock pots going for this meal, one with the rice & beans, and one with the chicken breasts for the shredded chicken mixture I used to fill the enchiladas with! Embrace your slow cookers, people! They help make meal prep easy!! :)

CROCK POT BLACK BEANS AND RICE

• 2 (14OZ) cans black beans, drained & rinsed
• 3/4 cup UNCOOKED rice
• 1-1/2 cups water
• 3/4 cup salsa
• 3 tsp cumin
• 1 tsp chili powder
• 2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Spray your crock pot with cooking spray. Add all ingredients into the crock pot and stir well to combine. Cover and cook on low for 3 hours. Stir well before serving! You can top it with additional salsa or sour cream, if desired.