Cowboy Rice and Beans
- Ready In:
- 7hrs
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 2 (15 ounce) cans chili beans in chili gravy
- 1 (15 ounce) can butter beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup chopped onion (1 large)
- 3⁄4 cup chopped green bell pepper
- 3⁄4 cup chopped red bell pepper
- 1 medium fresh jalapeno pepper, seeded and finely chopped
- 1 (18 ounce) bottle barbecue sauce
- 1 cup vegetable broth
- 1 cup uncooked instant brown rice
directions
- In a 5 to 6 quart slow cooker, combine chili beans in gravy, butter beams, black beans, onion, bell peppers, and jalapeno pepper; stir in barbecue sauce and broth.
- Cover and cook on LOW for 5-6 hours or on HIGH for 2 1/2-3 hours.
- If using LOW setting, now turn to HIGH setting; stir in uncooked rice.
- Cover and cook about 30 minutes more or until rice is tender.
- Taste and adjust with salt and pepper, if needed.
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