Spicy Black Beans and Rice with Mangoes Crock Pot
Dive into a tropical-inspired twist on comfort food with this Spicy Black Beans and Rice with Mangoes Crock Pot recipe! This slow-cooker dish combines tender black beans and fluffy, flavorful rice with the sweet burst of fresh mango, creating a perfect balance of heat and sweetness. Spiced with cumin, paprika, and chili powder, and enhanced by sautéed veggies like bell peppers and jalapeños, this recipe offers layers of rich, smoky flavor. The slow cooker does all the hard work, making it an easy, hands-off meal perfect for busy weeknights or lazy weekends. Finished with a squeeze of fresh lime juice and a sprinkle of cilantro, this vegan and gluten-free dish is vibrant, hearty, and irresistibly satisfying. Serve it as a standalone meal, or pair it with crispy tortilla chips or a fresh green salad for the ultimate dinner experience!
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Recipe Information
Ingredients
- 1 cup Black beans (dry)
- 1 cup White rice (long-grain or basmati)
- 1 large, diced Mango
- 1 medium, diced Onion
- 1 medium, diced Bell pepper (red)
- 3 cloves, minced Garlic
- 1 small, seeded and minced Jalapeño
- 3 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 2 tablespoons, chopped Fresh cilantro
Instructions
Rinse and sort the dry black beans to remove any debris. Soak them in water overnight or for at least 8 hours, then drain and rinse.
In a medium skillet, heat olive oil over medium heat. Add diced onion, bell pepper, garlic, and jalapeño. Sauté until fragrant and softened, about 5 minutes.
Transfer the sautéed mixture to the slow cooker. Add the drained black beans, vegetable broth, tomato paste, cumin, paprika, chili powder, salt, and black pepper. Stir to combine.
Set the slow cooker to low and cook for 5-6 hours or until the beans are tender.
Rinse the rice with cold water until the water runs clear. About 30 minutes before the beans are done, add the rice to the slow cooker and stir. If needed, add an extra 1/2 cup of water or broth to ensure the rice cooks properly.
Cook the rice and beans for 30 minutes or until the rice is tender and has absorbed most of the liquid.
Once done, stir in the diced mango, lime juice, and chopped fresh cilantro. Taste and adjust seasonings if necessary.
Serve immediately, garnished with additional cilantro or a lime wedge if desired.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 18.3 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1431 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
