Are you looking for a yummy side dish that is packed full of veggies? Crock Pot Mexican Rice Veggie Bake layers vegetables, beans, salsa, rice and cheese together into a delicious crock pot casserole. Kids of all ages love this crock pot side dish for taco night.
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Cris here.
I recently saw an oven version of this recipe in one of my favorite new cookbooks, 150 Recipes in a 13 x 9 Pan. I have been converting all kinds of the great oven recipes in this book into new slow cooker family favorites around here!
Crock Pot Mexican Rice Veggie Bake Recipe
Note: Scroll to the bottom of this post for a printable version of this recipe.
We have made this recipe several times and each time I am blown away how much Miss Add (my 9-year-old) LOVES this recipe. She always calls dibs on the leftovers and has even asked to take it in her lunch to school.
Ingredients for Crock Pot Mexican Rice Veggie Bake Recipe
- 1/2 Cup Green Bell Pepper, Finely Chopped
- 1/2 Cup Carrots, Peeled and Finely Chopped
- 1/2 Cup Celery, Finely Chopped
- 1/2 Cup Onion, Finely Chopped
- 1 Tablespoon Oil
- 2 Cups Cooked Rice
- 16 oz Can Refried Beans
- 15 oz Can Black Beans, Drained and Rinsed
- 1 Cup Salsa
- 12 oz Shredded Cheddar Cheese.
How to Make Mexican Rice Veggie Bake in a Slow Cooker
- In a skillet or browning slow cooker, saute vegetables in oil until they are tender.
- Meanwhile, in a large bowl place remaining ingredients (minus the cheese) and mix in vegetables until mixed well.
- Then, layer half of the mixture into a lined or greased slow cooker.
- Next, layer half of the cheese.
- Then, repeat layers.
- Lastly, cover and cook on low for 2-3 hours.
Notes on Crock Pot Mexican Rice Veggie Bake Recipe
- This recipe was adapted from one found in 150 Recipes in a 13 x 9 Pan.
- We used a food processor to chop up all our veggies very fine.
- We like to use our 6 quart non-stick slow cookers for this dish but any 6-quart slow cooker that has been sprayed with cooking spray or lined should work fine! (Psst… disposable liner fans, have you seen the new reusable liners? We love ours!
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Mexican Rice Veggie Bake
Crock Pot Mexican Rice Veggie Bake Recipe
Ingredients
- 1/2 Cup Green Bell Pepper Finely Chopped
- 1/2 Cup Carrots Peeled and Finely Chopped
- 1/2 Cup Celery Finely Chopped
- 1/2 Cup Onion Finely Chopped
- 1 Tablespoon Oil
- 2 Cups Cooked Rice
- 16 oz Can Refried Beans
- 15 oz Can Black Beans Drained and Rinsed
- 1 Cup Salsa
- 12 oz Shredded Cheddar Cheese.
Instructions
- In a skillet or browning slow cooker, saute vegetables in oil until they are tender.
- In a large bowl, place remaining ingredients (minus the cheese) and mix in vegetables until mixed well.
- Layer half of the mixture into a lined or greased slow cooker.
- Layer half of the cheese.
- Repeat layers.
- Cover and cook on low for 2-3 hours.
Notes
- This recipe was adapted from one found in 150 Recipes in a 13 x 9 Pan.
- We used a food processor to chop up all our veggies very fine.
- We like to use our 6 quart non-stick slow cookers for this dish but any 6-quart slow cooker that has been sprayed with cooking spray or lined should work fine! (Psst... disposable liner fans, have you seen the new reusable liners? We love ours!
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
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Do you have suggestions for replacement for the black beans and refried beans? Unfortunately, my family doesn’t like beans. I love them..they don’t
Hi Amy! You could just leave the black beans out… as for the refried beans, I am not sure because they bind the rest of the casserole together.