Photo of Slow cooker red beans and rice by WW

Slow cooker red beans and rice

6
3
3
SmartPoints® value per serving
Total Time
3 hr 50 min
Prep
20 min
Cook
3 hr 30 min
Serves
4
Difficulty
Easy
Smoky, hot chipotle sauce gives this dish its robust taste. But if you can't find any, substitute tomato sauce and a dash of chile powder.

Ingredients

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

1 clove(s), medium, minced

Uncooked white rice

½ cup(s), converted-variety

Fat free chicken broth

1½ cup(s)

Canned tomato puree

14½ oz, roasted-variety

Canned kidney beans

15 oz, drained and rinsed

Reduced-fat cooked crisp bacon

2 slice(s), crumbled

Canned chipotle sauce

1 tsp(s)

Dried oregano

½ tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch

Cilantro

1 tbsp(s), fresh, chopped

Uncooked scallion(s)

1 tbsp(s), chopped (green part only)

Instructions

  1. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and garlic to skillet and sauté until slightly softened, about 2 to 3 minutes.
  2. Meanwhile, place rice, broth, tomato puree, beans, bacon, chipotle sauce, oregano, salt and pepper in a 3- to 4-quart slow cooker; add sautéed vegetables. Cover and cook on low setting for 3 1/2 hours; stir in cilantro and scallion just before serving. Yields about 1 cup per serving.

Notes

Assemble this dish on a weekend morning and you'll have lunch waiting for you. But don't keep the beans and rice simmering all day or the consistency will suffer.