Wednesday, July 23, 2014

Slow Cooker Rice and Beans

 I pinned this on pinterest and knew it wouldn't be long and I would have to try it.  I am so glad I did.  We thought that Italian seasoning was a weird ingredient, but it works.  These are even better re heated! 
Slow Cooker Rice and Beans

2 cups uncooked long grain white rice
2 cans black beans
1 14.5 oz. can diced tomatoes
1 10 oz. can tomatoes and chiles
2 tbs oil
1 tsp kosher salt
2 tsp Italian seasoning

Put the 2 tbs oil in bottom of your slow cooker(Beth used a 3 qt slow cooker, and it filled it to the rim....) and add the rice. Swirl rice around in the oil until it is coated well.

Drain and rinse beans and add them.  Drain the tomatoes but reserve the liquid in a measuring cup. Add tomatoes.

Add water to the measuring cup with tomato juice. You will need 4 cups of total liquid.  Add seasonings and stir well.

Cook on low for 5 hours or on high for 3 hours. Dish is done when rice is tender.

If necessary, add additional water towards end of cooking if it appears dry.

Serve with tortillas or wraps and toppings.

Cooking times may vary for different slow cookers. You can always add some water at the very end to make sure it's moist enough.

You can use whatever beans you like the best. If you prefer less spicy, use 2 cans of tomatoes (without chiles).

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