Crockpot Beans and Rice

Saturday, October 5, 2013

This recipe is comfort food at its best. And feel free to adjust the heat in the recipe to suit your own tastes. (I'm kind of a wimp when it comes to spicy foods!)




Crockpot Beans and Rice
1 bell pepper, minced
1 onion, minced
3, 15.5 oz cans beans, rinsed and drained
1, 4.5 oz can diced green chiles
1 cup rice
1, 14.5 oz can diced tomatoes
2 Tbsp butter, cubed
1 Tbsp cumin
9 cloves garlic, minced
2 1/2 tsp Cajun seasoning
2 tsp hot sauce
2 cups water

  1. Spray crockpot with cooking spray.
  2. Combine rice and butter in the crockpot.
  3. Put remaining ingredients into the crockpot. Stir well.
  4. Cover and cook on high for 2-3 hours.
  5. During last 30 minutes of cooking, you can use an immersion blender to blend some of the remaining sauce into the rice and beans. This will thicken the sauce. Or, you can cook for this amount of time with the lid off the crockpot. This will evaporate some of the liquid.

Note:
I used kidney beans blended with an immersion blender for this first photo shown and a mixture of black beans and kidney beans cooked with the lid off for the last 30 minutes for the second picture shown.

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