Beans And Rice With Cumin Crock Pot Recipes
SLOW COOKER MEXICAN BLACK BEANS AND RICE
Provided by Karen
Time 27m
Number Of Ingredients 9
Steps:
- Place beans, rice, water, salsa, bay leaf, cumin, and garlic salt in the slow cooker.
- Cover and cook on LOW for 3-5 hours.
- Add in salt and pepper to taste and lime juice to taste. Add in additional salsa to brighten it up, if needed.
SLOW COOKER RICE AND BEANS
Slow Cooker Rice and Beans is the perfect side dish or vegetarian meal you can make in the slow cooker with just a few ingredients.
Provided by Catalina Castravet
Categories Main Course Side Dish
Time 3h30m
Number Of Ingredients 12
Steps:
- Add rinsed and drained beans, rice, water, salsa, cumin, taco seasoning, garlic powder, chili powder, onion powder, salt and pepper to the slow cooker.
- Cover and cook on LOW for 3-5 hours.
- Check after 3 hours, stir and if needed add 1/4 cup of water more.
- Once ready, stir in lime zest.
- Top with homemade or store-bought Pico de Gallo and serve in bowls, topped with sour cream, avocado and extra Pico de Gallo.
- Or serve as a burrito filling!
- Enjoy!
Nutrition Facts : Calories 311 kcal, Carbohydrate 62 g, Protein 15 g, Fat 1 g, SaturatedFat 1 g, Sodium 410 mg, Fiber 13 g, Sugar 2 g, ServingSize 1 serving
SLOW COOKER RED BEANS AND RICE
Provided by Valerie Bertinelli
Categories side-dish
Time 8h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
- Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.
CUMIN RICE AND BEANS
When you're prepping a Tex-Mex feast, this classic combination is a must.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 25m
Number Of Ingredients 4
Steps:
- In a medium saucepan with a tight-fitting lid, bring 1 1/2 cups salted water and cumin to a boil. Add rice; cover, and reduce to a simmer. Cook 15 minutes; remove pan from heat, and add beans. Cover, and let stand 1 minute. Fluff rice with a fork.
Nutrition Facts : Calories 117 g, Fiber 2 g, Protein 4 g
SLOW-COOKER BLACK BEANS AND RICE
Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h20m
Yield 6
Number Of Ingredients 12
Steps:
- In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
- Cover; cook on High heat setting 6 to 8 hours.
- Remove 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 Facts : Calories 385, Carbohydrate 77 g, Cholesterol 0 mg, Fiber 14 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg
SLOW COOKER RED BEANS AND RICE
Born and raised in Louisiana, this is a Monday staple. Red kidney beans slow cooked with smoked sausage served over rice with cornbread on the side. Yum!
Provided by DaleAnn82
Categories Side Dish Beans and Peas
Time 8h15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 39 g, Cholesterol 28.9 mg, Fat 14.2 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 4.9 g, Sodium 675.6 mg, Sugar 3.7 g
BLACK BEANS 'N' RICE (STOVE-TOP OR CROCK POT)
From Taste of Home. I actually prepare these in my slow cooker. Just combine the ingredients (except for the red wine vinegar and 2 teaspoons olive oil) and let them cook all day on low. Add the vinegar and oil before serving. I double or triple the recipe and freeze them in 2 cup portions to use in recipes that call for a can of black beans. I also serve them sometimes with salsa, cheese and sour cream if I don't have the red pepper or jalepenos, as I always have salsa on hand. **PLEASE NOTE** Cooking time is based on original recipe instructions below and not on my slow cooker method.
Provided by Sweet Diva MJ
Categories Black Beans
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches.
- Bring to a boil; for 2 minutes.
- Remove from the heat; cover and let stand for 1 hour.
- Drain and rinse beans, discarding liquid.
- Return to the pan.
- Add 7 cups water, ham, garlic, pepper, cumin,.
- salt, bay leaf and liquid smoke if desired. Bring to a boil.
- Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
- Meanwhile, in a saucepan, bring broth and rice to a boil.
- Reduce heat; cover and simmer for 20 minutes or until rice is tender.
- Just before serving, discard bay leaf from bean mixture; add vinegar and oil.
- Serve over rice.
- Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos.
- Yield: 12 servings.
- **NOTE**.
- I always have water left in the beans; serve with a slotted spoon or drain beans and place over rice on a serving plate.
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