I have always been scared of making red beans and rice, mostly because my husband loves them so much. On Friday, I tried making them in the slow cooker. It was a success!
Slow Cooker Red Beans and Rice (from Weight Watchers Best Eats)
--1 small onion, chopped or 1 Tablespoon onion powder*
--1 garlic clove, minced
--2 crisp-cooked bacon slices, crumbled**
--2 cups chicken broth
--1 (15 ounce) can kidney beans, rinsed and drained
--1 (10 3/4 ounce) can crushed tomatoes
--1/2 cup uncooked white rice
--2 tablespoons minced chipotles in adobo
--1/2 teaspoon dried oregano
--1/2 teaspoon salt
--1/2 teaspoon black pepper
--1 tablespoon chipped cilantro
*I didn't have an onion, so I used 1 Tablespoon onion powder and it still turned out great!
**I used the pre-cooked Oscar Meyer kind found in the refrigerator section to cut down on time.
1. Spray a medium nonstick skillet with nonstick spray and place over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened. Add the onion mixture to the slow cooker.*
2. Add the bacon, broth, beans, crushed tomato, rice, chipotle en adobo, oregano, salt, and pepper to the slow cooker.
3. Cover and cook on low until rice is tender (3.5-5 hours depending on slow cooker)**
4. Stir in cilantro just before serving.
*Skipped cooking the onion and garlic and just added the onion powder and garlic clove to the slow cooker to save time.
**I cooked mine for 5 hours and it was the perfect consistency. My slow cooker has a timer, so I set the time for 5 hours and my slow cooker kept dinner warm until we got home from work. You don't want to overcook the rice and beans because it will make the dish too thick.