Slow Cooker Beans and Rice

So I admit it…we (the baby included) have been eating Thanksgiving leftovers exclusively since we returned home from the festivities last night.  Mashed potatoes, creamed spinach, and blackberry cobbler are each two or three big bites from being gone, and the stuffing and Jake’s turkey are not that far behind.  We need some real sustenance and my Slow Cooker Beans and Rice seemed to be the logical and least labor-intensive dinner option.

It’s a recipe that I adapted from another recipe that called for canned tomatoes and some strange spice choices.  Um excuse me, but I live in New Mexico and there is only one way that I like my beans and rice…with lots of green chile (or El Patio salsa…but that’s an adaptation for another day…maybe next week)!

Slow Cooker Beans and Rice

Adapted from A Year of Slow Cooking

Ingredients:

*1 can black beans (drained and rinsed)

*1/2 cup short grain brown rice (I’m using the 365 brand from Whole Foods.  It’s almost exactly like Italian Arborio.)

*8-10 oz green chile (or salsa, or ::shudder:: diced canned tomatoes)

*1 cup vegetable broth (I don’t use the low-sodium so much any more because I find it has a strange taste, but please, use whatever works for you!)

*2 tsp olive oil (or just enough to coat the rice in)

To make:

1.  Add the olive oil and the uncooked rice to the slow cooker.  Swirl together to coat the rice in the oil.

2.  Add the drained and rinsed beans to the rice and oil mixture and mix.

3.  Add your green chile (salsa/tomatoes) to the mixture.

4.  Add the vegetable broth and make sure that the contents are well mixed.

5.  Cook on low for 3-4 hours.  (in the interest of full disclosure…we went out with friends on a whim so the beans and rice had been in the cooker on low for 2 hours when we left and I set them for 1 hour on high when we walked out the door and they went to warm when that hour finished.  This worked just fine!)

BEFORE

AFTER

Survey says:  This was awesome (as always)!  Top with some shredded cheese and sour cream and if you have some tortilla chips hanging around the house, even better!  Jake had his second serving on top of some leftover turkey and proclaimed it great (and spicy…but it seems like we had an extra spicy batch of chile…YUM)!  This is one of our staples so try it out and let me know what you think!

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