Notes

Start this dish on a weekend morning and you'll have lunch waiting for you. But don't keep the beans and rice simmering all day, as the consistency will suffer.

POINTS® Value |  4
Servings | 4
Preparation Time | 20 min
Cooking Time | 210 min
Level of Difficulty | Easy

main meals | Smoky, hot chipotle sauce gives this dish robust flavor. Substitute tomato sauce and a dash of chile powder, if you prefer.

Ingredients


1 sprays cooking spray, garlic-flavored
1 small onion(s), chopped
1 medium garlic clove(s), minced
1/2 cup uncooked white rice, converted-variety
1 1/2 cup fat-free chicken broth
14 1/2 oz canned tomato puree, roasted-variety
15 oz canned kidney beans, drained and rinsed
2 slices reduced-fat cooked crisp bacon, crumbled
2 Tbsp Spice Islands Chipotle Sauce, or other brand
1/2 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper
1 Tbsp cilantro, fresh, chopped
1 Tbsp scallion(s), chopped (green part only)

Instructions


1. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and garlic to skillet and sauté until slightly softened, about 2 to 3 minutes.
2. 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 cilantro and scallion just before serving. Yields about 1 cup per serving.