Layers of veggies, beans, salsa, rice and cheese cook together into a delicious casserole.
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5 from 1 vote

Crock Pot Mexican Rice Veggie Bake Recipe

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.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Side Dish
Servings: 6 -8
Author: Cris

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.