Slow Cooker Black Beans with Rice

Slow Cooker Black Beans with Rice

Ingredients

  • 1 medium red onion, chopped
  • 1 tbs fresh lime juice
  • 1.25 ounce s taco seasoning mix
  • 1/4 cup chopped fresh cilantro leaves plus additional for garnish (optional)
  • 16 ounce s dried black beans
  • 2 cup s long-grain white rice
  • 32 ounce s reduced-sodium chicken broth
  • 4 clove s garlic, crushed with press
  • 4 ounce s diced mild green chiles

Directions

1. In colander, rinse beans with cold water; discard any shriveled beans. In large saucepot, add beans and enough water to cover by 2 inches; heat to boiling over high heat. Reduce heat to medium-low; cover and cook 25 minutes, stirring occasionally. Drain beans.

2. In 5 to 6-quart slow cooker, combine beans, undrained chiles, broth, taco seasoning, garlic and onion. Cover with lid and cook on high 4-1/2 to 5 hours or on low 9 to 10 hours or until beans are tender.

3. Meanwhile, prepare rice as label directs.

4. Just before serving, stir cilantro and lime juice into beans. Serve beans over rice sprinkled with additional cilantro, if desired. Makes about 7 cups beans and 4 cups rice.

Prep Time
30 min
Cook Time
4 hrs 30 min
Serves
8

Nutrition Information

Calories
386
Total Fat
1g
Saturated Fat
1g
Cholestrol
0mg
Sodium
351mg
Carbs
76g
Fiber
10g
Protein
18g

 

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