Step 1

Add rinsed and drained beans, rice, water, salsa, cumin, taco seasoning, garlic powder, chili powder, onion powder, salt and pepper to the slow cooker.

Step 2

Cover and cook on LOW for 3-5 hours.

Step 3

Check after 3 hours, stir and if needed add 1/4 cup of water more.

Step 4

Once ready, stir in lime zest.

Step 5

Top with homemade or store-bought Pico de Gallo and serve in bowls, topped with sour cream, avocado and extra Pico de Gallo.

Step 6

Or serve as a burrito filling!

Step 7

Enjoy!