Cuban Rice and Red Beans

By 1For_Him

Ingredients

• 2 tsp vegetable oil
• 1 1/2 cups chopped green pepper
• 1 cup chopped onion
• 3 garlic cloves, minced
• 2 (16-oz) cans light red kidney beans, drained, and rinsed
• 1 (10-oz) can diced tomatoes with green chilies, undrained
• 2 cups water
• 1 tsp salt
• 1 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp pepper
• 1/4 tsp cayenne pepper
• 4 cups hot cooked rice, cooked without salt or fat
• 1/3 cup chopped fresh cilantro
• 2 T fresh lime juice

Preparation

Step 1

Heat oil in large nonstick skillet over med-high heat. Add bell pepper and onion; saute 5 minutes or until tender. Add garlic; saute 1 minute. Place mixture in 5-qt slow cooker. Add beans, tomatoes, water, salt, cumin, oregano, black pepper, and cayenne pepper. Stir well. Cover with lid. Cook on low for 4 hours. Stir in remaining ingredients.