Amanda Kruse RD, CD
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  • About
    • Experience + Education
    • Honors + Awards
    • Projects + Involvements
  • Recipes
    • ... and more recipes
  • Media + Presentations
  • Healthy Living Resources
  • Contact

The recipes found here are *oldies but goodies*.
Maybe one day I'll share some updated photos, but until then they're too tasty to keep in the vault.

Enjoy!

Slowcooker Beans & Rice

9/12/2017

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Ingredients:
  • (1) 14.5oz can No-salt-added Black Beans, rinsed
  • (1) 14.5oz can Kidney Beans, rinsed
  • (1) 16oz jar Pace Thick & Chunky Medium Salsa
  • 10 Sweet Mini Peppers, de-seeded & chopped
  • 1 Serrano Pepper; seeds: keep for more heat or remove for less, chopped
  • 4 large, Fresh Tomatoes, diced
  • 4 cloves Garlic, minced
  • 1 Tbsp Garlic Powder
  • ½ tsp Coriander
  • ¼ tsp Salt
  • ¼ tsp Chili Powder
  • ¼ tsp All Spice
  • 2 cups Brown Rice
Directions:
  1. Prepare canned and fresh vegetables.
  2. Turn slow-cooker on low.
  3. Combine all ingredients, excluding brown rice, in slow-cooker.
  4. Let ingredients simmer for 5 hours.
  5. Mix-in brown rice and allow to simmer for another 1.5-2 hours.
  6. Dish is complete when rice is tender and tomatoes have cooked down. You can speed up the process by setting the slow-cooker on high for 3-4 hours, then adding rice.
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    Categories

    All
    Batch No. 2
    Breakfast
    Chicken
    Dessert
    Detroit Jam Co.
    Drinks
    Entree
    Great For A Group
    Pork
    Slowcooker
    Vegetarian
    VEG Naptown Nutrition


Amanda Kruse MS, RD, LD, FAND

About
Media + Presentations
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