Slow Cooker Red Beans and Rice - 4 pts xp

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Slow Cooker Red Beans and Rice - 4 pts

1 sprays cooking spray, 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)

 

 

 

 

 

 

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.

 

POINTS® value | 4

Servings | 4

Preparation Time | 20 min

Cooking Time | 210 min

Level of Difficulty | Easy

 

Source: Weight Watchers Online Newsletter

Formatted by Chupa Babi in MC: 10.12.06

 

main meals | Smoky, hot chipotle sauce gives this dish robust flavor.

Substitute tomato sauce and a dash of chile powder, if you prefer.

 

Notes: Start 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,

as the consistency will suffer.

 

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