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    You are in: Home / Recipes / Southwest Black Bean and Rice (Crock-Pot) Recipe
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    Southwest Black Bean and Rice (Crock-Pot)

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on April 20, 2009

      This makes a lot for little money. Next time I will soak my beans before adding. I didn't have jalapenos, so I couldn't add them in. I thought the rice was a tad mushy, but I suppose that is how it comes out in a slow-cooker. I half-ed the recipe and there was plenty to freeze. I think this is a great idea to make and have on hand for fillings like enchiladas or chimis. Thanks for a keeper.

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    • on September 04, 2014

      The first leg of cooking is 8.5 hours on low which I was doing while I was asleep. I happened to get up at 5am which was 7 hours into the cooking process, and all the water had cooked out, so I added 6 more cups of water so it could continue cooking without drying out and sticking to the crock pot. And it does make a lot! The beans take over the rice, so if you are more of a rice person, I would use less beans.

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    • on October 02, 2008

      Very satisfying meal. We had it without the cheese and served it with fresh homemade guacamole and tortilla chips. This does make a lot of food so plan accordingly.

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    • on August 29, 2008

      This is delicious! I used Tony's creole seasoning; don't forget it as it is not in the igredients list. I also added a red chili with the jalapeno peppers, and it has a nice heat. After reading another review, I used less of each of the beans and rice, but still ended up filling my 6 quart slow cooker right to maximum capacity! Quantities as described would be great for a party; use less for a family. Excellent and easy!

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    • on August 13, 2008

      The amount of beans and rice should both be cut in half (8oz of each). I ended up with two HUGE crocks worth after having to add water four times. I didn't notice the seasoning, since it wasn't in the ingredient list and left it out. It was bland as a result. But it was very good and will be even better next time with the seasoning. Thanks for sharing!

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    Nutritional Facts for Southwest Black Bean and Rice (Crock-Pot)

    Serving Size: 1 (346 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 457.3
     
    Calories from Fat 120
    26%
    Total Fat 13.4 g
    20%
    Saturated Fat 7.6 g
    38%
    Cholesterol 40.0 mg
    13%
    Sodium 591.9 mg
    24%
    Total Carbohydrate 65.5 g
    21%
    Dietary Fiber 8.3 g
    33%
    Sugars 3.5 g
    14%
    Protein 20.9 g
    41%

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