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Recipe Summary

prep:
20 mins
cook:
3 hrs 30 mins
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

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.

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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; total fat 3g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 115mg; sodium 205mg; potassium 456mg; carbohydrates 31g; fiber 3g; sugar 3g; protein 29g; trans fatty acidg; vitamin a 194IU; vitamin c 21mg; thiaminmg; riboflavinmg; niacin equivalents 6mg; vitamin b6mg; folate 40mcg; vitamin b12 2mcg; calcium 61mg; iron 3mg.

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