Prep 20 mins
Cook 3 hrs 30 mins
- 1 spray cooking spray, garlic flavored
- 1 small onion, chopped
- 1 medium garlic clove, minced
- 118.29 ml uncooked white rice, converted variety
- 354.88 ml fat free chicken broth
- 411.06 g canned tomato puree, roasted variety
- 425.24 g canned kidney beans, drained and rinsed
- 2 slice reduced-fat bacon, cooked, crumbled
- 29.58 ml chipotle chili sauce
- 2.46 ml dried oregano
- 2.46 ml salt
- 1.23 ml black pepper
- 14.79 ml fresh cilantro, chopped
- 14.79 ml scallion, chopped (green parts only)
- Coat a large nonstick skillet with cooking spray, heat over medium high heat. Add onion and garlic to skillet and saute until slightly softened, about 2 to 3 minutes.
- Meanwhile, place rice, broth, tomato puree, beans, bacon, chipotle sauce, oregano, salt and pepper in a 3 to 4 quart slow cooker, add sauteed vegetables. Cover and cook on low setting for 3 1/2 hours. Stir in cilantro and scallions just before serving.
I've made this recipe multiple times and everytime I make it, it is great! It has a very unique flavor and it is very very filling! Just make sure that you read the directions exactly because this recipe does NOT use regular rice! It is parboiled rice and cooks perfectly in the time allocated. Thanks for sharing such a great recipe!!
This is really great, and I'm a super-picky eater! The only problem I had with the recipe as-is is that I used quick cooking brown rice, and I needed to add about two more cups in the cooking process. Using quick cooking rice made it mushy, but even mushy it was very, very, very tasty!
I can't leave any stars. I made as posted but using 1/2 cup rice to all that liquid just didn't add up. After cooking it for 2 1/2 hrs the rice was not even close to being done and the whole pot was just like a soup. The flavor was awesome. I had about 1 1/2 cups of cooked rice that I was going to use for another recipe so I threw it into the pot and turned it up on high. After cooking on high for another 1 1/2 hours the uncooked rice was still a bit hard but the rest of the dish looked like red beans and rice. I had such high hopes for this WW recipe. I would suggest to cook up your rice like normal and add all of the ingredients later. It really does have a great spicy flavor. Made for Spring PAC 2010. Thanks for letting me try your recipe. :)