Serves 6-8.
Ingredients:
- 2 c. brown rice, uncooked
- 2 c. fat-free chicken or vegetable broth
- 1 c. corn
- 14 1/2 oz. black beans, drained
- 14 1/2 oz. kidney beans, drained
- 14 1/2 oz. pinto beans, drained
- 14 1/2 oz. Italian-style stewed tomatoes, undrained
- 14 1/2 oz. diced tomatoes with chiles, undrained
Instructions:
- Put everything in a crockpot; stir.
- Cook on low 6 to 10 hours.
Cook’s Notes
I used a blend of 7 different brown rice types; it added texture.
Tamara said
January 4 2006 @ 9:37 pm
Wow, that sounds easy! I really need to find my crockpot and use it for the first time (we’ve had it since before our wedding, which was in … 1998!).
Silly question, perhaps: Do you put the rice in uncooked? I would assume, but then you know what they say about that
The Weekend Chef said
January 4 2006 @ 9:46 pm
oh, yes. Uncooked. I should correct that.
Billie said
January 17 2006 @ 12:30 am
This sounds good. I found your website through the WW boards, I’ll checking back often. Thanks.
TBrad said
January 23 2008 @ 12:08 pm
Can I make this ahead of time and then freeze it? Can I just put all ingredients in a foil coved 9×13 and freeze? If so, what would the thawing, cooking directions be?
We started a group at church and make 5 meals to exchange. Looking for delicious, simple recipes. Any suggestions would be appreciated.