Slow Cooker Red Beans and Rice
Source of Recipe
WeightWatchers.com
Recipe Introduction
Points value | 4
Servings | 4
Preparation Time | 20 min
Cooking Time | 210 min
Level of Difficulty | Easy
List of Ingredients
1 serving cooking spray (5 one-second sprays per serving), garlic-flavored
1 small onion(s), chopped
1 medium garlic clove(s), minced
1/2 cup uncooked white rice, converted-variety
1 1/2 cup fat-free chicken broth
14 1/2 oz canned tomato puree, roasted-variety
15 oz canned kidney beans, drained and rinsed
2 slices reduced-fat cooked crisp bacon, crumbled
2 Tbsp Spice Islands Chipotle Sauce, or other brand
1/2 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper
1 Tbsp cilantro, fresh, chopped
1 Tbsp scallion(s), chopped (green part only)
Recipe
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.
Assemble 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 or the consistency will suffer.
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