1cupjarred tomato salsamild or spicy depending on your tastes
3/4teaspoonchili powderor taco seasoning
4large flour tortillas
shredded cheese, additional salsa, sour cream, cilantro for serving as desired
In a 2.5-4 quart slow cooker, add beans, corn, water, rice (rinse well first!), salsa, chili powder and salt. Stir to combine.
Cook on low for 2 hours or just until rice is tender (this may take longer depending on how hot your slow cooker cooks).
Serve in flour tortillas with additional toppings as desired.
*Converted white rice is the best rice for this recipe as it cooks up more evenly, in individual grains, without becoming mushy. I have tested the recipe with regular long grain white rice and converted rice is definitely preferred. I have not tested with brown rice or converted brown rice.