Add rinsed and drained beans, rice, water, salsa, cumin, taco seasoning, garlic powder, chili powder, onion powder, salt and pepper to the slow cooker.
Cover and cook on LOW for 3-5 hours.
Check after 3 hours, stir and if needed add 1/4 cup of water more.
Once ready, stir in lime zest.
Top with homemade or store-bought Pico de Gallo and serve in bowls, topped with sour cream, avocado and extra Pico de Gallo.
Or serve as a burrito filling!
Enjoy!
Nutrition Facts
Slow Cooker Rice and Beans
Amount Per Serving
Calories 311Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 410mg18%
Potassium 630mg18%
Carbohydrates 62g21%
Fiber 13g54%
Sugar 2g2%
Protein 15g30%
Vitamin A 233IU5%
Vitamin C 1mg1%
Calcium 52mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.