SLOW COOKER MEXICAN RICE AND BEANS

With this recipe, we used a 3 quart slow cooker.  Each slow cooker seems to have it's own unique heat.  In determining the cook time, I would recommend using a 3 quart slow cooker.  This lovely side dish was cooked in 2 hrs. and 15 minutes.  It makes a nice lunch with a salad, or a lovely side dish to any Mexican flavoured main dishes.  Adding sliced avocados, salsa, plain yogurt are nice accompaniments.

2 tblsp. Avocado oil

3/4 cup long grain basmati rice, well rinsed

1 small shallot, diced

1/4 of a green pepper, diced

2/3 cup diced tomato

14 oz can of black beans rinsed well

1-2 tsp. chili powder, 1 tsp. cumin, 1 tsp. garlic powder, 1 tsp. salt

1 1/2 cups plus 2 tblsp. warm water

Plug in the slow cooker, and preheat on low.  Heat up a saute pan on low medium heat with the Avocado oil.  Add the vegetables and saute 5 minutes.  Add in the seasonings and rice, and saute for another 3 minutes.  Transfer the rice vegetables to a slow cooker, add in the black beans and pour in the water.  Stir gently lid on and cook on low for 2 hrs. 15 minutes.

 

 

Ina Gawne
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