1 can black beans
1 can pinto beans
1 cup brown rice
1 can of diced tomatoes
1 Tbsp olive oil
1/2 tsp kosher salt
1 tsp Italian seasoning
1/2 tsp dried onion flakes
Put olive oil in crockpot. Add rice and swirl in oil until coated.
Drain and rinse beans. Add to crockpot.
Drain tomatoes, but save liquid in measuring cup. Add tomatoes.
Add water to measuring cup with tomato liquid. Add mixture of liquid with water to crockpot totalling 2 cups.
Add seasoning, stir well, and cover.
Cook on low for about 6 hours, or on high for 3-4 hours. It is done when the rice is tender.
*Can, also, cook rice on stove and microwave other ingredients.
Above is the recipe as it was shared with me by Sarah Albright.
However, the next time I make this, I am going to use Cajun seasoning in place of the Italian seasoning and add Andoulli sausage during the last 1/2 hour or so of cooking. Going for a red beans and rice idea.
I was pleasantly surprised to see how well the brown rice cooked up. I cooked it for four hours on high. You don't want to over cook this because at the end of the 4 hours there was condensation on the lid but that was about it for water left in the crock.