Red Beans and Rice (Crock pot)

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Red Beans and Rice

 

Recipe By :Betty Crocker's Slow Cooker Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Betty Crocker's Slow Cooker CB

Rice & Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound red beans -- (2 cups) or kidney beans, sorted & rinsed

1 large green bell pepper -- chopped (1 1/2 cups)

1 large onion -- chopped (1 cup)

2 cloves garlic -- finely chopped

7 cups water

1 1/2 teaspoons salt

1/4 teaspoon pepper

2 cups uncooked instant rice

red pepper sauce

 

Mix all ingredients except rice and pepper sauce in a 3 1/2 to 6 quart slow

cooker.

 

Cover and cook on high heat for 4 to 5 hours or until beans are tender.

 

Stir in rice.

 

Cover and cook on high for 15 to 20 minutes or until rice is tender. Serve with

pepper sauce.

 

 

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Per Serving (excluding unknown items): 200 Calories; 1g Fat (2.3% calories from

fat); 14g Protein; 36g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 420mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat.

 

NOTES : We found that we had good results using instant rice in recipe in the

slow cooker. Instant rice is fully or partially cooked before it is dehydrated

and packaged. It produces less starch, so the finished dish is not sticky like

some dishes that use regular long-grain rice.