Slow Cooker Red Beans and Rice
3
Points®
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
Onion
1 small, chopped
Garlic
1 clove(s), large, minced
Uncooked white rice
½ cup(s)
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(es)
Cilantro
1 tbsp(s), fresh, chopped
Uncooked scallions
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.
3
Yields about 1 cup per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.