Julie’s Crock of the Week

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Every Monday, The Midday Buffet host, Julie Jacobs, gives you a new recipe for your slow cooker! So get that crock pot out of your pantry, and get cookin!’

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!! :)




  • 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.


Thanks to our sponsors of Julie’s Crock of the week: Tana’s Odds & Ends and Produce in Lancaster and The Grant County Pork Promoters and the Pork Checkoff!

Remember, every recipe from ALL four seasons of Julie’s Crock of the Week are archived on my blog at http://juliescrockoftheweek.blogspot.com/ to view ANYTIME!

– Julie Jacobs

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