Slow Cooker Rice and Beans Recipe

This post may contain affiliate links which won't change your price but will share some commission. Read more here.

Your family will love this meatless Slow Cooker Rice and Beans recipe. Made with regular rice, beans and tomatoes it couldn’t be easier or taste better!

slow cooker rice and beans on tortilla on red plate

My DIY husband is a meat and potatoes kind of guy.

Can anyone else relate?

His favorite meal is bacon and Cap’n Crunch.

Slow Cooker Rice and Beans from Marty's Musings-2

That was his most memorable Father’s Day ever.

What do you get for the man who is impossible to buy for? Umpteen boxes of Cap’n Crunch and enough bacon to make his heart happy!

There is only one meatless meal that he loves, and it’s my slow cooker rice and beans.

Slow Cooker Rice and Beans from Marty's Musings

It is so stinkin’ easy and my family will eat on it for days because I make a double batch.

It doesn’t cost much, is super convenient to prepare and can be frozen in wraps or tortillas for later.

A plate of food

Top it with salsa, sour cream, tomatoes, cheese and anything else that floats your boat.

Seriously, I hate to take credit for something so easy, but you need to try it and let me know what your family thinks. 

Slow Cooker Rice and Beans

Slow Cooker Rice and Beans

Fabulously easy meatless meal that your family will love!
Calories 1785kcal
Author Marty's Musings


  • 2 cups uncooked long grain white rice
  • 2 cans black beans
  • 1 14.5 oz. can diced tomatoes
  • 1 10 oz. can tomatoes and chiles
  • 2 tbs oil
  • 1 tsp kosher salt
  • 2 tsp Italian seasoning


  • Put the 2 tbs oil in bottom of your slow cooker and add the rice. Swirl rice around in the oil until it is coated well.
  • Drain and rinse beans and add them.
  • Drain the tomatoes but reserve the liquid in a measuring cup. Add tomatoes.
  • Add water to the measuring cup with tomato juice. You will need 4 cups of total liquid.
  • Add seasonings and stir well.
  • Cook on low for 5 hours or on high for 3 hours. Dish is done when rice is tender.
  • If necessary, add additional water towards end of cooking if it appears dry.
  • Serve with tortillas or wraps and toppings.


Cooking times may vary for different slow cookers. You can always add some water at the very end to make sure it's moist enough.
You can use whatever beans you like the best.
If you prefer less spicy, use 2 cans of tomatoes (without chiles).


Want to check out more of my slow cooker recipes? 

A bowl of food on a plate, with Soup and Beef

Slow Cooker Taco Soup

A bowl of food, with Soup and Shoe

Slow Cooker Beef and Vegetable Soup

Slow Cooker Chicken and Rice Soup - Marty's Musings

Slow Cooker Chicken and Rice Soup


Linking with: I Should be Mopping the Floor, The Better Mom, The Alabaster Jar, Balancing Beauty and Bedlam, Savvy Southern Style, 52 Mantels, Chic on a Shoestring Budget, Craftomaniac, The Alabaster Jar, Skip to My Lou, The Modest Mom

Decorating Tips and Hacks
Get my FREE guide: How to decorate your home for practically nothing!
Featured Image

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Pingback: Weekly Menu
  2. Has anyone tried this with BROWN rice? Wondering if I would need to extend the cooking time.

    1. Hi, Kristin. I have not tried this with brown rice. If you do you definitely have to lengthen the cooking time because I know brown rice takes longer. I would make sure and use enough liquid, too. You could probably google it and find a recipe.

      1. I made it with brown rice. Increase the liquid to 5 cups. I cooked it on high for about 3.5 hours, but my slow cooker runs REALLY hot. It was boiling. It was delish. Hope that helps!

  3. Has anyone tried this with BROWN rice? Wondering if I would need to change the cooking time on it.

    1. Hey, Whittney. I would just freeze the leftovers in the tortilla and have a ready made meal that you can just microwave when ready. Hope you like it!

    1. Hi, Gerry. You could probably make this recipe in a casserole dish in the oven. If you do a google search you might find a reliable recipe. I’ve made this one tons so I know it’s good!

  4. Tried to subscribe to you blog by email but got a message that says that is not available. VERY disappointed & wondering why the option in on your page if it doesn’t work. 🙁

    1. Hi, Lynn. I’m not sure what is going on. I have already had one subscriber today so somewhere along the way it messed up. I’ll let you know when I figure out how to fix it. Thank you so much for alerting me to it!

  5. I like Moros y cristianos, so this looks pretty good, but the recipe isn’t completely clear. I’m assuming that this is UNCOOKED rice?

  6. I was wondering what kind of rice you used, too. I was so excited to make this so it would be ready when we came home from swim lessons tonight. It’s been on high for 3 hours but is still full of liquid and the rice is still hard. :/ I will let it cook for a while long to see if the rice cooks and absorbs the rice.

    1. Hi, Marie. I just use long grain white rice. When I cook it on high it is completely done in 3 hours, but it may vary according to the slow cooker. I think mine is a 6-quart but I make this recipe exactly as I listed. Hope it turns out!

  7. This looks wonderful! Just stopping by to check out your blog from Social Fabric, by the way – welcome to the community!! My husband is also a meat & potatoes kinda guy. Whenever I cook him vegetarian meals he asks me, “Are you trying to kill me?” hahaha 🙂 Will definitely be giving this a try – my kids will also love it. Have a good week!

  8. Thank you for sharing. I’ve been looking for a slow cooker rice and been recipe for my tacos. Looking forward to trying.

  9. Love how easy this one is! We are vegetarians and FYI…my hubby was a meat guy too…but no more : ) LOL!!! I think the whole family will enjoy this …thanks for sharing and thanks for visiting me! Enjoy your weekend…hugs…

    1. Hi, Andrea. Thanks for visiting Marty’s Musings. My son is now a vegetarian but the rest of us haven’t been converted! I’m trying to turn this ship towards healthier eating, but it’s hard breaking years of habits. I love sweets and that’s a tough one to give up!

      I love your blog and am so glad I discovered you!

    1. Thanks, Judy, for asking about the size. I’ve changed the recipe now, but you can use two 14.5 oz. cans or the one 14.5 and one 10 oz. Have a great day!