easy mexican casserole

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  • 1 cup(s) uncooked brown rice
  • 3 cup(s) water
  • 8 ounce(s) can of tomato sauce
  • 1 teaspoon(s) onion powder
  • 1 teaspoon(s) chili powder
  • 1/2 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) cumin
  • 2 cup(s) cooked beans (1 can drained) pinto or black
  • 1 cup(s) corn


  1. Pour all of the ingredients into your slow cooker and stir gently.
  2. Cook on high for 4 hours or low for 6-8 hours.

  3. Try not to eat this straight from the slow cooker. Use bowls for crying out loud! This is delicious served on its own but would be incredible wrapped in a warm tortilla or with organic tortilla chips. It really doesn’t need anything.
November 2013

This recipe is a personal recipe added by joanne2e and has not been tested or endorsed by MyRecipes.

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