Slow Cooker Red Beans and Rice

By dlroos

Ingredients

• 1 spray(s) cooking spray, garlic-flavored
• 1 small uncooked onion(s), chopped
• 1 clove(s) (medium) garlic clove(s), minced
• 1/2 cup(s) uncooked white rice, converted-variety recommended
• 1 1/2 cup(s) fat free chicken broth
• 14 1/2 oz canned tomato puree, roasted-variety
• 15 oz canned kidney beans, drained and rinsed
• 2 slice(s) reduced-fat cooked crisp bacon, crumbled
• 2 Tbsp canned chipotle sauce
• 1/2 tsp dried oregano
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 1 Tbsp cilantro, fresh, chopped
• 1 Tbsp uncooked scallion(s), chopped (green part only)

Details

Servings 1
Adapted from weightwatchers.com

Preparation

Step 1

Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and garlic to skillet and sauté 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 sautéed vegetables. Cover and cook on low setting for 3 1/2 hours; stir in cilantro and scallion just before serving. Yields about 1 cup per serving.