Crock Pot Spicy Black Beans And Rice With Mangos
October 31, 2011
Categories: Dinner, Main Dish, Soups and Stews, Beans, Fruit, Mango, Vegetables, Onions, Peppers, North American, Easy/Beginner Cooking, Kid Pleaser, Entertaining, Slow Cooker, Stove Top, Heart Healthy, High Protein, Low Fat, Vegetarian more
"This simple and delicious recipe was found in Fresh From the Vegetarian Slow Cooker.""
- Serving Size: 1 (487.4 g)
- Calories 592.6
- Total Fat - 31.1 g
- Saturated Fat - 7.3 g
- Cholesterol - 661.6 mg
- Sodium - 2077.1 mg
- Total Carbohydrate - 44.2 g
- Dietary Fiber - 4.2 g
- Sugars - 3.5 g
- Protein - 37.1 g
- Calcium - 350.3 mg
- Iron - 14.6 mg
- Vitamin C - 24.8 mg
- Thiamin - 0.6 mg
Step by Step Method
Heat oil in large skillet over medium heat.
Add onion, bell pepper, garlic and jalapeno, cover, and cook 5 minutes until softened.
Add in seasonings, mix well and cook for 1 minute.
Transfer mixture into a 3 1/2 to 4 quart slow cooker.
Add black beans, green chiles, water, brown sugar, salt and pepper; stir well.
Cover and cook on low for 6 to 8 hours.
Add the cooked rice and the mangoes; cook for 10 minutes.
Serve and enjoy!
Tips & Variations
No special items needed.