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Cowboy Rice and Beans

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3.5 by 3 people

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  • Makes: 12 servings
  • Prep: 15 mins
  • Slow Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hour 9high)

Cowboy Rice and Beans

Directions

  1. In a 5- to 6-quart slow cooker, combine chili beans in gravy, drained butter beans, drained black beans, onion, sweet peppers, and jalapeno pepper. Stir in barbecue sauce and broth.
  1. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  1. If using low-heat setting, turn to high-heat setting. Stir in uncooked rice. Cover and cook about 30 minutes more or until rice is tender. Makes 12 servings

From the Test Kitchen

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Cowboy Rice and Beans)

  • Per serving:
  • 365 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 0 mg chol.,
  • 1676 mg sodium,
  • 68 g carb.,
  • 17 g fiber,
  • 11 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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