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Slow-Cooker Black Beans and Rice

slow-cooker black beans and rice Entree
Slow-Cooker Black Beans and Rice
  • Prep 20 min
  • Total 6 hr 20 min
  • Servings 6

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

Updated August 25, 2017

Ingredients

  • 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

Steps

  • 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.

  • 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.
  • A dollop of cool, creamy sour cream will make each serving extra-special.

Nutrition Facts

Serving Size: 1 Serving
Calories
385
Calories from Fat
55
% Daily Value
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
500 mg
Potassium
940 mg
Total Carbohydrate
77 g
Dietary Fiber
14 g
Protein
19 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
32%
32%
Calcium
16%
16%
Iron
34%
34%
Exchanges:
5 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.

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