by Jess M
So many evenings I struggle to squeeze in some kind of dinner between school, homework, and kids’ activities. And sometimes those same evenings come at the end of a day filled with activities for the toddler, or errands or any number of things that can clog up my day and take over any of the time I may have had to prepare dinner ahead of time. On nights like these, it goes without saying that the children are eating a dinner out of the freezer: chicken nuggets or corn dogs, maybe with a side of canned fruit or applesauce if I remember. But my husband and I really want something delicious and preferably healthy, and I don’t want to attempt to make something that is going to take any amount of time to prepare.
This recipe for Crock Pot Beans and Rice has become a staple for those nights when we hardly have time to sit down together and eat. And it’s also great for those nights when we can’t sit down together and I’m taking one kid one way and he’s taking the other another way. I can leave the crock pot on the counter and we can help ourselves.
I'm really not sure how I came across this recipe in the first place: I think it was the result of my husband doing some random googling for meal inspiration.
The recipe is super flexible, you could use any combination of beans you like and any kind of rice you may have on hand. It is also very quick for a crockpot recipe, I've had it be ready in as little as 3 hours on high, though 4 is better. I like to generously sprinkle some salt on top of my bowl and eat it standing up in the kitchen.