Slow Cooker Red Beans and Rice
Servings: 4
Equipment
- Slow Cooker
Ingredients
- 2 andouille chicken sausage chopped
- 1 onion small, chopped
- 1 garlic clove minced
- 1/2 cup white rice uncooked
- 1 1/2 cup fat free chicken broth
- 14 1/2 oz canned tomato puree
- 15 oz canned kidney beans
- 2 slices reduced-fat bacon cooked crisp, crumbled
- 2 tbsp canned chipotle sauce see note
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp scallions chopped, green parts only
Instructions
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add sausage and cook until browned. Add onion and garlic to skillet and sauté until slightly softened, about 2 to 3 minutes.
- Meanwhile, place rice, broth, tomato puree, beans, bacon, chipotle sauce, oregano, salt, and pepper in a 3 to 4 quart slow cooker; add sautéed vegetables. Cover and cook on low setting for 3 1/2 hours; stir in scallion just before serving. Yields about 1 cup per serving.
Notes
For the canned chipotle sauce, purchase a can of chipotle peppers in adobo sauce, empty the can into a mason jar. Using an immersion blender, blender the peppers and sauce until smooth.
Adapted from: https://www.weightwatchers.com/us/recipe/slow-cooker-red-beans-and-rice/5626a5f6a6d5b396106ff12e