Photo of Slow Cooker Red Beans and Rice by WW

Slow Cooker Red Beans and Rice

SmartPoints® value per serving
Total Time
3 hr 50 min
20 min
3 hr 30 min
Smoky, hot chipotle sauce gives this dish robust flavor. Substitute tomato sauce and a dash of chile powder, if you prefer.


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

Reduced-fat cooked crisp bacon

2 slice(s), crumbled

Canned chipotle sauce

2 Tbsp

Dried oregano

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp


1 Tbsp, fresh, chopped

Uncooked scallion(s)

1 Tbsp, chopped (green part only)


  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.


Start 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, as the consistency will suffer.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.