Slow Cooker Brown Rice Mexican Bowl with Black Beans, Bell Peppers, and Poblano-Avocado Salsa is a vegan recipe with a lot to love!
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For Friday Favorites we spotlight recipes from the past that you might have missed, and this Slow Cooker Brown Rice Mexican Bowl is so delicious and perfect when you want a meal that cooks in a few hours in the slow cooker without heating up the house! 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 Summer Dinner that’s healthy and loaded with flavor.
Ingredients for Slow Cooker Brown Rice Mexican Bowl:
- Long-grain brown rice
- vegetable stock
- onion
- red bell pepper
- green bell pepper
- canned dice green chiles
- canned black beans
- salt
- diced tomato
- Poblano pepper
- green onion
- cilantro
- avocado
- fresh lime juice
- extra-virgin olive oil
- ground cumin
- salt
Get the complete recipe for Slow Cooker Brown Rice Mexican Bowl from Kalyn’s Kitchen.
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Thanks Barbara. This was so good; we couldn't stop eating it.
It looks fantastic. It's so colorful.
Pam, definitely. I can't rave enough about how much I liked this!
Another perfect recipe for my school lunch!