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
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)
Onion
1 small
Garlic
1 clove(s)
Uncooked white rice
½ cup(s)
Fat free chicken broth
1½ cup(s)
Canned tomato puree
14½ oz
Canned kidney beans
15 oz
Cooked crisp center cut bacon
2 slice(s)
Canned chipotle sauce
2 Tbsp
Dried oregano
½ tsp
Table salt
½ tsp
Black pepper
¼ tsp
Cilantro
1 Tbsp
Scallions
1 Tbsp
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.
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