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Slow-Cooker Black Beans and Rice

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By Betty Crocker Kitchens
Updated Aug 25, 2017
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Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.

Slow-Cooker Black Beans and Rice

  • Prep Time 20 min
  • Total 6 hr 20 min
  • Servings 6
  • Ingredients 12
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Ingredients

  • 1 lb dried black beans (2 cups), sorted, rinsed
  • 1 large onion, chopped (1 cup)
  • 1 large bell pepper, chopped (1 1/2 cups)
  • 5 cloves garlic, finely chopped
  • 2 dried bay leaves
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 5 cups water
  • 2 tablespoons olive or vegetable oil
  • 4 teaspoons ground cumin
  • 2 teaspoons finely chopped jalapeño chilies
  • 1 teaspoon salt
  • 3 cups hot cooked rice

Instructions

  • Step 
    1
    In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
  • Step 
    2
    Cover; cook on High heat setting 6 to 8 hours.
  • Step 
    3
    Remove bay leaves. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition

385 Calories
6 g Total Fat
19 g Protein
77 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
385
Calories from Fat
55
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
500 mg
Potassium
940 mg
Total Carbohydrate
77 g
Dietary Fiber
14 g
Protein
19 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
32%
32%
Calcium
16%
16%
Iron
34%
34%
Exchanges:
5 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.

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