Slow-Cooker Black Beans and Rice

Slow-Cooker Black Beans and Rice

Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.

Prep Time

20

Minutes

Total Time

6:20

Hrs:Mins

Makes

6

servings

1
lb dried black beans (2 cups), sorted, rinsed
1
large onion, chopped (1 cup)
1
large bell pepper, chopped (1 1/2 cups)
5
cloves garlic, finely chopped
2
dried bay leaves
1
can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
5
cups water
2
tablespoons olive or vegetable oil
4
teaspoons ground cumin
2
teaspoons finely chopped jalapeño chilies
1
teaspoon salt
3
cups hot cooked rice
  1. In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
  2. Cover; cook on High heat setting 6 to 8 hours.
  3. Remove bay leaves. Serve beans over rice.

    Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
footnote
(Total time will vary with appliance and setting.)
Serve With
Serve along with bowls of chopped red onion, hard-cooked eggs and cilantro to sprinkle on top for a more authentic black bean and rice dish.
Special Touch
A dollop of cool, creamy sour cream will make each serving extra-special.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 385
    • (Calories from Fat 55 ),
  • Total Fat 6 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 500 mg;
  • Total Carbohydrate 77 g
    • (Dietary Fiber 14 g,
  • Protein 19 g;
Percent Daily Value*:
    Exchanges:
    • 5 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.