Beans and rice in the crockpot

Easy, quick, and good. beans and rice!

1 tablespoon of olive oil
1 cup raw rice (I used jasmine)
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, liquid reserved!
1/2 tablespoon dried onion flakes , or 1/2 cup diced fresh onion
1/2 teaspoon kosher salt
1 teaspoon Italian seasoning (or oregano)--I like more
water

1       8 oz can of tomato sauce (added during last 30 minutes)

Optional when serving: can add shredded cheese, chopped olives, chopped green bell pepper, taco chips, salsa, corn

Directions.

grease cooker

Use 4 qt slow cooker.  Put olive oil in pot and mix it with the uncooked rice to coat it.  Add the beans. Drain the tomatoes reserving the liquid in a 2 cup measuring cup. Add to the pot the tomatoes, onion, salt, seasoning.  Add water to reserved tomato juice to make a full 2 cups.  Pour this liquid into the cooker. Stir. Cover and cook on low 4-6 hours (mine with Jasmine rice was done at 4).  Add the 8 oz of tomato sauce during the last 30 minutes .OR high a 3-4 hour:no way with mine.  It would have taken 2 hours in my crock on high.

Note: if you use brown rice or wild rice then it would take longer.

Serve with condiments or whatever---salsa would be good with this as well.