Slow cooker red beans and rice
3
Point(s)
Total Time
3 hr 50 min
Prep
20 min
Cook
3 hr 30 min
Serves
4
Difficulty
Easy
This filling favorite gets a flavor amp from smoky, hot chipotle sauce. Simple to prepare and quick in the slow cooker, you can make this in the morning for a cold weather lunch or throw together midday for an easy dinner. Try with a cold and crisp green salad with sliced radishes, tomatoes and toasted pepitas (pumpkin seeds) to keep the Mexican theme. A quick vinaigrette of lime juice, honey and olive oil will dress it nicely and add some zing to contrast the deep flavors in the beans and rice. This slow cooker recipe is not recommended for a long hold on warm, as that will mush out the rice and beans, so plan to serve it immediately for the best results. If you need a meaty main, add some roasted chicken or grilled pork tenderloin to your meal.
Ingredients
Cooking spray
1 spray(s), garlic-flavored
Uncooked onion(s)
1 small, chopped
Garlic
1 medium clove(s), minced
Uncooked white rice
½ cup(s), converted-variety recommended
Fat free chicken broth
1½ cup(s)
Canned tomato puree
14½ oz, roasted-variety
Canned kidney beans
15 oz, drained and rinsed
Cooked crisp center cut bacon
2 slice(s), crumbled
Canned chipotle sauce
2 Tbsp
Dried oregano
½ tsp
Table salt
½ tsp
Black pepper
¼ tsp
Cilantro
1 Tbsp, fresh, chopped
Uncooked scallion(s)
1 Tbsp, chopped (green part only)