This super simple and tasty recipe is budget friendly and really a staple meal at my place. Just a handful of ingredients and a few hours to let it cook in a crock pot, and you’ll have enough for a few meals throughout the week!

Yield: 8 servings

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Ingredients:

1 can pinto beans

1 cup rice

4 celery stalks

1/2 white onion

1 green bell pepper

1 tbsp. paprika

2 tsp. chili powder

1 tsp. onion powder

1 tsp. oregano

1 tsp. salt and pepper

2 1/2 cups of water

Preparation:

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Wash and dice the onion, celery, and bell pepper and place into the crock pot.

Drain and rinse the beans and add into the pot. Add in the spices with 1/2 cup of water,  stir and let cook on high for 1 hour.

Add in the remaining 2 cups of water and the rice, stir and cover. Cook for 1 1/2 to 2 hours on  high.

*Check periodically to see if the water has absorbed and test if the rice is cooked through….my crock pot  from the 70’s so it takes about 2 hours, your’s may vary in time. All the water should be absorbed and the rice cooked at this point.

Turn off the heat, dish out, and enjoy your rice and beans!

Let me know if you have tried this recipe, and comment below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie 

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