Beans and Rice (IN THE CROCK POT!)

This is a picture of the beans and rice after only about an hour, so I will post a picture of it when it is finished.

Ingredients:
1 tbsp olive oil
1 cup raw rice
1 (15 ounce) can pinto beans, dreained
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can diced tomatoes, liquid reserved
1/2 tbsp dried onion flakes, or 1/2 cup diced fresh onion
1/2 tsp kosher salt
1 tsp Italian seasoning
water

Directions:
Use a 4-quart slow cooker. Put the olive oil into the stoneware, and add the rice. Swirl the rice around to coat it nicely with the oil. Add the beans, Drain the tomatoes, but reserve the liquid in a 2-cup measuring cup. Add the tomatoes, onion, salt, and Italian seasoning. Add water to the tomato liquid to make a full 2 cups. Pour the liquid into the slow cooker. Stir, Cover and cook on low for 6 hours, or on high for 3 to 4 hours. Your dinner is complete when the rice is tender. Brown or wild rice will take longer to soften than white rice..

I got this recipe from my new favorite cookbook "Make it fast, Cook it slow" page 121