Crock Pot Beans and Rice

By Kathy C.

Ingredients

• 3 cups cooked beans, total
• 1 cup brown rice
• 1 can of diced tomatoes or 1 1/2 cups fresh diced tomatoes
• 1 tablespoon butter, melted
• Salt to taste
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 2 cups water
• Diced green chilies, if desired
• Hot sauce or cayenne pepper, if desired

Details

Adapted from stacymakescents.com

Preparation

Step 1

1. Combine rice and butter in the crock pot.
2. Rinse and drain beans.
3. Put remaining ingredients and beans into crock. Stir well.
4. Cover and cook on high for 2-3 hours. Begin checking at 2 to 2 ½ hours to see if your rice is done.
THM Compliant: This is an E meal when only eating 1 1/2 cups TOTAL of the mixture. The butter is fine for your E fat.

MORE DETAILED INSTRUCTIONS:
I used short grain brown rice, but you can use whatever you like. Pour the rice in your crock and pour melted butter over top. Stir it together so the rice is nice and coated. Butter makes rice magical. I am happy with a big plate of rice with just salt and butter. Oooooooooooooooooh  baby!

Add the beans and tomatoes. Make sure you have NOT drained the can of tomatoes. We really need that liquid. If you’re using fresh tomatoes you might need to add more water than specified.

I added 1 ½ cups of water. In hindsight I should have added more water. Next time I’ll add 2 cups. The end result was great but not as moist as I like it. Moist is just a weird word.

Now, add your cumin, garlic powder, and salt. If you really want HOT beans then you can add cayenne pepper or hot sauce during this step. I like hot food, but I’m trying to introduce it to Annie gradually. If your nose isn’t running, it’s not hot enough – that’s my general rule. You could also add a can of diced green chilies.

Stir it all together well, put the lid on, and turn it on to high. Yes, high. Normally I cook at low, but I only had 3 hours before dinner was supposed to be ready – so I wanted to make sure the rice was done. Mine cooked for 3 hours. Barry said they were really done (I was at a workshop), so it might even be done after 2 ½ hours. It depends on the type of rice you use. So, I would check it after 2 hours and then cook accordingly.
http://www.stacymakescents.com/crockpotbeansandrice