Ingredient Checklist


Instructions Checklist
  • Lightly coat a 2-quart slow cooker with cooking spray. Place the beans and onion in the cooker; set aside. In a medium microwave-safe bowl combine the rice, broth and water. Microwave on 100% power (high) for 3 minutes or until just boiling. Pour over beans and onion in cooker.

Instructions Checklist
  • Cover; cook on low-heat setting for 3-1/2 hours (rice should be tender). Stir in tomatoes, cheese, and parsley. Makes 5 cups.

Stovetop Method:

In a 3-quart saucepan heat 1 tablespoon olive oil over medium. Add the onion and cook for 3 minutes or until tender. Stir in the rice. Cook and stir for 1 minute. Add broth, water and beans; bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in tomatoes, cheese, and parsley. Remove from heat and let stand, covered, for 10 minutes.

Nutrition Facts

269 calories; 3 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 115 mg cholesterol; 205 mg sodium. 456 mg potassium; 31 g carbohydrates; 3 g fiber; 3 g sugar; 29 g protein; 0 g trans fatty acid; 194 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 2 mcg vitamin b12; 61 mg calcium; 3 mg iron;