Brown Rice and Beans With Cheese and Chilies
photo by danakscully64
- Ready In:
- 4hrs 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 tablespoon oil
- 1 onion, finely chopped
- 2 celery ribs, diced
- 3⁄4 cup long grain brown rice, rinsed well
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 (10 ounce) can condensed cream of celery soup
- 1 1⁄2 cups vegetable broth
- 1 (14 -19 ounce) can black beans, drained and rinsed
- 1 jalapeno pepper, finely chopped (optional)
- 1 (4 1/2 ounce) can mild diced green chilies
- 1 1⁄2 cups cheddar cheese, shredded
directions
- In a skillet, heat oil over medium heat. Add onion and celery and cook, stirring, until softened, about 5 minutes. Add rice, salt, and pepper and cook, stirring, for 1 minute. Add soup and broth and stir until smooth. Stir in beans and transfer to slow cooker.
- Place 2 clean tea towels, each folded in half (so you have 4 layers), over top of stoneware, to absorb the accumulated moisture (I only had 2 towels with 2 layers, worked fine). Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbling.
- Remove tea towels. Add jalapeno pepper, if using, green chilies, and cheese. Cover and cook on high for 20-30 minutes, until cheese is melted and mixture is hot and bubbling.
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RECIPE SUBMITTED BY
danakscully64
Ames, Iowa
Vegan Baker