Monday, July 15, 2013

Slow Cooker Vegan Brown Rice Mexican Bowl from Kalyn's Kitchen

Slow Cooker Vegan Brown Rice Mexican Bowl
There's a lot to love about this Slow Cooker Vegan Brown Rice Mexican Bowl with Black Beans, Bell Peppers, and Poblano-Avocado Salsa.  (Photo from Kalyn's Kitchen.)

Ever since I started doing Meatless Monday recipes on both my blogs, I've been cooking meatless dishes in the slow cooker pretty regularly, but this Slow Cooker Vegan Brown Rice Mexican Bowl with Black Beans, Bell Peppers, and Poblano-Avocado Salsa might be the best meatless slow cooker recipe I've made to date (and it's even vegan, which I actually didn't realize until I started typing up the recipe.)  Brown rice and onions cook in the slow cooker until the rice is nearly done; then you add chopped red and green bell pepper, canned black beans, and diced green chiles and cook until the rice is tender.  Serve the flavorful rice mixture with a topping of poblano-avocado salsa, for a delicious Slow Cooker Summer Dinner that's healthy and loaded with flavor.

I hope you enjoy trying this from-scratch slow cooker recipe!   Use this link to get the recipe for Slow Cooker Vegan Brown Rice Mexican Bowl with Black Beans, Bell Peppers, and Poblano-Avocado Salsa from Kalyn's Kitchen.

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More Ideas with Beans or Rice in the Slow Cooker:
Honey Beans and Spinach from A Year of Slow Cooking
Indian-Spiced Lentils from The Perfect Pantry
Mexican Tortilla Pie from 365 Days of Slow Cooking
Rice with Dried Mushrooms, Herbs, and Parmesan from Kalyn's Kitchen
Spicy Black Beans and Tomatoes from Budget Bytes 

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4 comments:

Pam said...

Another perfect recipe for my school lunch!

Kalyn Denny said...

Pam, definitely. I can't rave enough about how much I liked this!

Barbara Bakes said...

It looks fantastic. It's so colorful.

Kalyn Denny said...

Thanks Barbara. This was so good; we couldn't stop eating it.

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