Best Beef Rice Beans Crock Pot Recipe

This beef, rice, and beans crock pot recipe is a hearty, hands-off meal that combines tender chuck roast, fiber-rich beans, and fluffy rice in one pot. It’s a Tex-Mex inspired dish that’s perfect for busy weeknights because the slow cooker does all the work, and you can even cook the rice right in the pot for a true one-pot meal. The result is a deeply savory, comforting dinner that the whole family will love.

Ingredients

2 lb (900 g) beef chuck roast, cut into 1-inch cubes
1 tbsp (15 ml) olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 (15 oz / 425 g) can black beans, drained and rinsed
1 (15 oz / 425 g) can pinto beans, drained and rinsed
1 (14.5 oz / 411 g) can diced tomatoes with green chilies (like Rotel)
2 cups (480 ml) beef broth
1 cup (185 g) long-grain white rice, uncooked
1 tbsp (8 g) chili powder
1 tsp (2 g) ground cumin
1 tsp (2 g) smoked paprika
1 tsp (5 g) salt, plus more to taste
1/2 tsp (1 g) black pepper
Optional toppings: shredded cheddar cheese, chopped cilantro, sour cream, sliced jalapeños

Instructions

Heat olive oil in a large skillet over medium-high heat. Pat the beef cubes dry with paper towels and season with salt and pepper. Sear the beef in batches, browning on all sides, about 4-5 minutes per batch. Transfer the browned beef to the slow cooker.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for 1 minute more, until fragrant. Scrape the onion mixture into the slow cooker.
Add the drained black beans, pinto beans, diced tomatoes with green chilies, beef broth, chili powder, cumin, and smoked paprika to the slow cooker. Stir everything together.
Cover and cook on LOW for 6 hours, or on HIGH for 3-4 hours, until the beef is fork-tender. The beef is safe to eat when it reaches a USDA FSIS safe minimum internal temperature of 145°F (63°C) for whole cuts, but for fall-apart tenderness you’ll cook it longer.
After the beef is tender, stir in the uncooked rice. Cover and cook on HIGH for an additional 20-30 minutes, or until the rice is tender and has absorbed most of the liquid. Check at 20 minutes to avoid overcooking.
Once the rice is cooked, taste and adjust seasoning with salt and pepper. Serve hot, topped with your favorite toppings.

Tips

Don’t skip the searing: Browning the beef before slow cooking adds a deep, rich flavor that you won’t get from just dumping everything in the pot. It’s worth the extra few minutes.
Rice cooking time: Rice can vary in how much liquid it absorbs. If the mixture looks too dry after 20 minutes, add a splash of beef broth or water. If it’s too soupy, let it cook a few minutes longer with the lid off.
Make it gluten-free: Check the labels on your beef broth and diced tomatoes with green chilies to ensure they are gluten-free. Most are, but it’s always safe to verify.
Substitutions: You can use any type of canned beans you like—kidney beans or pinto beans work great. If you don’t have diced tomatoes with green chilies, use regular diced tomatoes and add a minced jalapeño.

Serving Suggestions

Serve this beef, rice, and beans hot, garnished with shredded cheddar cheese, a dollop of sour cream, fresh cilantro, and sliced jalapeños for a kick. It’s also delicious with warm cornbread or tortilla chips on the side. A squeeze of fresh lime juice over the top brightens up all the flavors.

Variations

Spicy: Add a chopped chipotle pepper in adobo sauce along with the spices for a smoky heat.
Vegetarian: Omit the beef and use vegetable broth. Add an extra can of beans or some diced sweet potatoes to make it more filling.
Mexican-style: Stir in a cup of frozen corn kernels along with the rice for extra sweetness and texture.
Beef and beer: Replace 1 cup (240 ml) of the beef broth with a dark beer, like a Mexican lager or stout, for a deeper, more complex flavor.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in a microwave-safe dish and heat in 30-second intervals, stirring in between, until hot throughout. You can also reheat in a saucepan over medium heat with a splash of water or broth to loosen it up. This dish also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use ground beef instead of chuck roast? Yes, you can. Brown the ground beef in a skillet, drain off any excess fat, and proceed with the recipe. The cooking time will be shorter—about 4 hours on LOW—since ground beef cooks faster.

Can I cook this on HIGH the whole time? Yes, you can cook the beef on HIGH for 3-4 hours, then add the rice and cook for another 20-30 minutes on HIGH. The beef may not be quite as fall-apart tender as it would be on LOW, but it will still be delicious.

Why is my rice mushy or undercooked? Mushy rice usually means too much liquid or overcooking. Undercooked rice means not enough liquid or not enough time. Stick to the measurements in the recipe and check the rice at the 20-minute mark. If it’s still crunchy, add a little more broth and cook 5-10 minutes more.

Can I add the rice at the beginning with everything else? It’s not recommended. Rice cooked for 6 hours will become very mushy and may burn on the bottom of the slow cooker. Adding it near the end gives you perfectly cooked, fluffy rice.

Can I use brown rice instead of white? Yes, but brown rice takes longer to cook. Add it with about 45-50 minutes left on HIGH, and you may need to add extra broth (about 1/2 cup / 120 ml) to ensure it cooks through.

Is it safe to leave the slow cooker on while I’m at work? Yes, modern slow cookers are designed to be left unattended. Cook on LOW for 6-8 hours. If your slow cooker doesn’t have an auto-shutoff, consider using a timer to avoid overcooking.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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