Ingredients
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1 spray cooking spray, garlic flavored
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1 small onion, chopped
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1/2 cup uncooked white rice, converted variety
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1 1/2 cups fat free chicken broth
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14 1/2 ounces canned tomato puree, roasted variety
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15 ounces canned kidney beans, drained and rinsed
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2 slices reduced-fat bacon, cooked, crumbled
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1/2 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon fresh cilantro, chopped
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1 medium garlic clove, minced
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1 tablespoon scallion, chopped (green parts only)
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2 tablespoons chipotle chili sauce
Instructions
- Coat a large nonstick skillet with cooking spray, heat over medium high heat. Add onion and garlic to skillet and saute 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 sauteed vegetables. Cover and cook on low setting for 3 1/2 hours. Stir in cilantro and scallions just before serving.