Monday, June 7, 2010

Slow Cooker Red Beans & Rice

I made 3 new recipes this past weekend. One of them I really liked. It was the Slow Cooker Red Beans & Rice. It's so good, but a little tiny spicy! These 3 recipes all came from a Weight Watchers Best Eats Cookbook.

Slow Cooker Red Beans & Rice

Ingredients:
1 small onion, chopped
1 garlic clove, minced
2 crisp-cooked reduced-fat bacon slices, crumbled
2 cups reduced sodium chicken broth
1 (15 oz.) can kidney beans, rinsed & drained
1 (10 3/4 oz.) can tomato puree (I used 1/2 diced tomatoes & 1/2 tomato sauce)
1/2 cup uncooked white rice
2 TBSP minced chipotles en adobo
1/2 tsp. dried oregano
1/2 tsp. each of salt & pepper
1 TBSP chopped cilantro
1 TBSP chopped scallion

Directions: Spray medium nonstick skillet with cooking spray & place over medium-high heat. Add onion & garlic, stirring occasionally, until softened (about 2-3 mins).
Add onion mixture to slow cooker.

Add bacon, broth, beans, tomato puree, rice, chipotle en adobo, oregano, salt & pepper; cover and cook on low until the rice is tender, about 3 1/2 hours. Stir in cilantro and scallion just before serving.

Per serving (1 cup): 219 Calories; 2 g. Fat; 6 g. Fiber; 11 g. Protein...Points Value: 4 (depending on your ingredients).

Book Note: This slow cooker recipe has a shorter than usual cooking time. Cooking it longer than the specified time will make the dish too thick.

My Note: I cooked this recipe for about 4 hours and it was perfect. Use your best judgment.

I'll possibly post the other recipes tomorrow but they were just...eh...ok. One was a mango sorbet and one was Cauliflower Poppers.

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