• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Slow Cooker Red Beans and Rice

Category: Pasta, Rice & Grains

 Ingredients List

  • 1 spray(s) cooking spray, garlic-flavored
  • 1 small uncooked onion(s), chopped
  • 1 clove(s) (medium) garlic clove(s), minced
  • 1/2 cup(s) uncooked white rice, converted-variety recommended
  • 1 1/2 cup(s) fat free chicken broth
  • 14 1/2 oz canned tomato puree, roasted-variety
  • 15 oz canned kidney beans, drained and rinsed
  • 2 slice(s) reduced-fat cooked crisp bacon, crumbled
  • 2 Tbsp canned chipotle sauce
  • 1/2 tsp dried oregano
  • 1/2 tsp table salt
  • 1/4 tsp black pepper
  • 1 Tbsp cilantro, fresh, chopped
  • 1 Tbsp uncooked scallion(s), chopped (green part only)


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.

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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