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
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
-
Step1In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
-
Step2Cover; cook on High heat setting 6 to 8 hours.
-
Step3Remove 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;Tips from the Betty Crocker Kitchens
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