Recipe ~ Slow Spanish Rice & Beans

[Guest guest]

Hey all ~

Here is the Slow Spanish Rice & Beans we like to make in the slow cooker. If

it tastes bland, salt it. The first time I made it I thought I oversalted it in

the cooker (had the pour side open not the shaker) but it was fine. When we

made it Sunday, we started eating it and thought it kind of bland but a few more

dashes of salt really brought out all the flavors nicely. Here it is on my blog

the first time we made it:

http://cookingwithluinda.blogspot.com/2006/11/slow-spanish-rice-and-beans.html

Enjoy! Oh yea, for those doing Weight Watchers, we tabulated it at 7 points

per serving.

Cindi

 

Slow Spanish Beans & Rice

Fresh from the Vegetarian Slow Cooker

 

Flavorful and nutritious brown rice is cooked ahead of time and added near the

end of the cooking time so that the grains remain separate and fluffy—most rice

tends to get gummy and starchy when cooked directly in a slow cooker. If you

prefer to cook your rice right in the slow cooker, you will be the best results

by adding one cup of converted white rice about an hour before the end of

cooking time and increasing the water by one cup.

 

Slow Cooker Size: 3½ to 4 quart

Cook Time: 6 to 8 hours

Setting: Low

Serves: 4

 

 

1 tablespoon olive oil

1 medium-size yellow onion, chopped

1 small red or green bell pepper, seeded and chopped

2 garlic cloves, minced

¼ cup tomato paste

2 teaspoons chili powder

3 cups slow-cooked or two 15.5-ounce cans pinto or kidney beans, drained and

rinsed

One 14.5-ounce can diced tomatoes, will their juices

1½ cups water

1 tablespoon tamari or other soy sauce

Salt and freshly ground black pepper

3 cups cooked long-grain brown rice

 

Heat the oil in a medium-size skillet over medium heat. Add the onion, bell

pepper, and garlic, cover, and cook until softened, about 5 minutes. Add the

tomato paste and chili powder and stir to coat.

Transfer the onion mixture to a 3½- to 4-quart slow cooker. Add the beans,

tomatoes, water, and tamari; season with salt and pepper, cover, and cook on Low

for 6 to 8 hours.

About 10 minutes before serving time, stir in the rice.

 

 

 

 

 

 

 

 

[Guest guest]

LOL I put onion, garlic and bell pepper in everything. I made a black bean soup

yesterday with just a little brown rice in it and it was wonderful. I’m trying

to get away from so much starch. I bet I could have done it in a slow cooker.

But it didn’t say how long to cook the beans.

 

 

Cindi <cindi93069 wrote: Hey all ~

Here is the Slow Spanish Rice & Beans we like to make in the slow cooker. If

it tastes bland, salt it. The first time I made it I thought I oversalted it in

the cooker (had the pour side open not the shaker) but it was fine. When we

made it Sunday, we started eating it and thought it kind of bland but a few more

dashes of salt really brought out all the flavors nicely. Here it is on my blog

the first time we made it:

http://cookingwithluinda.blogspot.com/2006/11/slow-spanish-rice-and-beans.html

Enjoy! Oh yea, for those doing Weight Watchers, we tabulated it at 7 points

per serving.

Cindi

 

Slow Spanish Beans & Rice

Fresh from the Vegetarian Slow Cooker

 

Flavorful and nutritious brown rice is cooked ahead of time and added near the

end of the cooking time so that the grains remain separate and fluffy—most rice

tends to get gummy and starchy when cooked directly in a slow cooker. If you

prefer to cook your rice right in the slow cooker, you will be the best results

by adding one cup of converted white rice about an hour before the end of

cooking time and increasing the water by one cup.

 

Slow Cooker Size: 3½ to 4 quart

Cook Time: 6 to 8 hours

Setting: Low

Serves: 4

 

 

1 tablespoon olive oil

1 medium-size yellow onion, chopped

1 small red or green bell pepper, seeded and chopped

2 garlic cloves, minced

¼ cup tomato paste

2 teaspoons chili powder

3 cups slow-cooked or two 15.5-ounce cans pinto or kidney beans, drained and

rinsed

One 14.5-ounce can diced tomatoes, will their juices

1½ cups water

1 tablespoon tamari or other soy sauce

Salt and freshly ground black pepper

3 cups cooked long-grain brown rice

 

Heat the oil in a medium-size skillet over medium heat. Add the onion, bell

pepper, and garlic, cover, and cook until softened, about 5 minutes. Add the

tomato paste and chili powder and stir to coat.

Transfer the onion mixture to a 3½- to 4-quart slow cooker. Add the beans,

tomatoes, water, and tamari; season with salt and pepper, cover, and cook on Low

for 6 to 8 hours.

About 10 minutes before serving time, stir in the rice.

 

 

 

 

 

 

 

 

[Guest guest]

Sounds good Zen. We use quite a lot of garlic and onions as well. I sometimes

wonder if that's why we've been healthier this year...

 

Cindi

 

zen white <zenbaby7 wrote:

LOL I put onion, garlic and bell pepper in everything. I made a black

bean soup yesterday with just a little brown rice in it and it was wonderful.

I’m trying to get away from so much starch. I bet I could have done it in a slow

cooker. But it didn’t say how long to cook the beans.

 

 

 

.

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

I bet it is. I keep forgetting to use my healthy oils. I’m so brain washer

against fat that I’m having a hard time turning my thinking around. The good

think about tofu is that I always cook it in a tablespoon of olive oil. LOL

 

 

Cindi <cindi93069 wrote: Sounds good Zen. We use quite a lot of

garlic and onions as well. I sometimes wonder if that's why we've been

healthier this year...

 

Cindi

 

zen white wrote:

LOL I put onion, garlic and bell pepper in everything. I made a black

bean soup yesterday with just a little brown rice in it and it was wonderful.

I’m trying to get away from so much starch. I bet I could have done it in a slow

cooker. But it didn’t say how long to cook the beans.

 

 

 

.

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Cindi, can the recipe be made with fresh tomatoes instead of the

canned? I'm assuming 4 or 5 good sized tomatoes would be the

equivalent?

Thanks,

Cheryl

 

, Cindi <cindi93069

wrote:

>

> Hey all ~

> Here is the Slow Spanish Rice & Beans we like to make in the

slow cooker. If it tastes bland, salt it. The first time I made it

I thought I oversalted it in the cooker (had the pour side open not

the shaker) but it was fine. When we made it Sunday, we started

eating it and thought it kind of bland but a few more dashes of salt

really brought out all the flavors nicely. Here it is on my blog

the first time we made it:

http://cookingwithluinda.blogspot.com/2006/11/slow-spanish-rice-and-

beans.html

> Enjoy! Oh yea, for those doing Weight Watchers, we tabulated it

at 7 points per serving.

>

[Guest guest]

Hey Cheryl ~

Yea, I don't see why you couldn't substitute fresh tomatoes. That's actually

a really good idea and I'll have to remember that when it's tomato season around

here again! (Yes I know there are tomatoes at the store but after being spoiled

this past summer with a bunch of different locally grown varieties at the

farmers market, the supermarket tomatoes just don't measure up!) Yea, I'd say

about 4 tomatoes would be equivalent.

Cindi

 

Mermaidude <appytails wrote:

Cindi, can the recipe be made with fresh tomatoes instead of the

canned? I'm assuming 4 or 5 good sized tomatoes would be the

equivalent?

Thanks,

Cheryl

 

 

 

.

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

I always blanch tomatoes before adding. Just a hint

 

Kym

-

Cindi

Sunday, December 10, 2006 10:54 AM

Re: Re: Recipe ~ Slow Spanish Rice & Beans

 

 

Hey Cheryl ~

Yea, I don't see why you couldn't substitute fresh tomatoes. That's actually a

really good idea and I'll have to remember that when it's tomato season around

here again! (Yes I know there are tomatoes at the store but after being spoiled

this past summer with a bunch of different locally grown varieties at the

farmers market, the supermarket tomatoes just don't measure up!) Yea, I'd say

about 4 tomatoes would be equivalent.

Cindi

 

Mermaidude <appytails wrote:

Cindi, can the recipe be made with fresh tomatoes instead of the

canned? I'm assuming 4 or 5 good sized tomatoes would be the

equivalent?

Thanks,

Cheryl

 

.