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Cowboy Rice and Beans

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
Ingredients
  • 2 15 ounce cans chili beans in chili gravy
  • 1 15 ounce can butter beans, rinsed and drained
  • 1 15 ounce can black beans, rinsed and drained
  • 1 cup  chopped onion (1 large)
  • 3/4 cup  chopped green sweet pepper (1 medium)
  • 3/4 cup  chopped red sweet pepper (1 medium)
  • 1 medium fresh jalapeno chile pepper, seeded and finely chopped*
  • 1 18 ounce bottle barbecue sauce
  • 1 cup  vegetable broth
  • 1 cup  uncooked instant brown rice
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.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

3. 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 365,
  • Fat, total (g) 3,
  • carb. (g) 68,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 17,
  • sugar (g) 11,
  • pro. (g) 19,
  • vit. A (IU) 777,
  • vit. C (mg) 54,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 12,
  • sodium (mg) 1676,
  • Potassium (mg) 567,
  • calcium (mg) 121,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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