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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
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 clove(s)

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)

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

Substitute tomato sauce and a dash of chile powder, if you prefer less heat. Converted rice is sometimes recommended in slow cooker recipes since the grains do not clump together as much as they do with regular rice. You can, however, use regular white rice if you prefer.

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