Slow Cooker Tex-Mex Beans and Rice

I must be on a beans and rice kick... Though this is a vegetarian variation on a chicken dish, so I wasn't sure what else to call it.

This is very good and very easy. Good leftovers too.

Slow Cooker Tex-Mex Beans and Rice
A variation on this recipe from Kraft Foods



2 tablespoons taco seasoning mix
2 tablespoons flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 15-oz can black beans, drained
1 1/2 cups salsa
3 cups cooked rice
1 cup Mexican-style finely shredded cheese
Green onions, sliced

Combine first 6 ingredients in crock pot. Cover with lid.

Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

Stir just before serving over rice; top with shredded cheese and green onions.