Mexican Style Red Beans & Rice

Mary Shivers


This slow cooker dish is full of a variety of flavors! I wanted to create a new dish to put on a Mexican buffet using some leftover white rice. We love traditional southern red beans and rice, so I decided to add a few Mexican ingredients and see what it would turn out like. We immediately loved the spiciness the taco seasoning and the tomatoes and green chilies added. This simple and easy combination was not only perfect for my buffet, but a bowl full also makes a hearty main dish when served with grated cheese on top and cornbread on the side. Delicious!


★★★★★ 1 vote

10 Min
6 Hr


Add to Grocery List

2 c
dried pinto beans (soaked overnight in salt water - 1 teaspoon salt and 2 quarts water)
7 c
1 1/2 c
chopped leftover or deli smoked ham
1/2 c
finely chopped onion
1/3 c
seeded and diced red bell pepper
1/2 tsp
celery salt
1 oz
pkg. taco seasoning mix
14 1/2 oz
can diced tomatoes with green chilies
1 tsp
1/8 tsp
cayenne (optional)
1/2 tsp
freshly ground black pepper
14 oz
pkg. beef smoked sausage, cooked and thinly sliced
2 1/2 c
cooked long-grain white rice

How to Make Mexican Style Red Beans & Rice


  • 1Drain and rinse beans then place in a 5-6 quart slow cooker. Stir in next 10 ingredients.
  • 2Cover and cook on high for 4-5 hours or until beans are tender.
  • 3Add smoked sausage and rice. Cover and cook on low for 1 hour more.
  • 4Ladle into bowls to serve. Garnish as desired. Serves 8.

Printable Recipe Card

About Mexican Style Red Beans & Rice

Course/Dish: Beef, Pork
Other Tags: Quick & Easy, Healthy

Show 3 Comments & Reviews

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