Red Beans and Rice (slow cooker)

Vegan Red Beans and Rice dish bursting with flavor and lime undertones.

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Prep Time 20

Cook Time 5

Total Time 5 20

Course Dinner, Side Dishes

Cuisine BBQ, Cuban, Dinner, Grill, Side Dish, vegan, Vegetarian

Servings 4

Calories 367 kcal

Ingredients

2 cans tomatoes and green chilies diced
1 tablespoon olive oil
2 cans red kidney beans
1 bell pepper any color
1 large onion diced
6 cloves garlic minced
2 tablespoon cumin
1 teaspoon oregano
1/4 teaspoon cayenne pepper
2 tablespoons cilantro paste or 1 tablespoon dried cilantro.
4 tablespoons lime juice
1.5 cups rice bags of frozen rice work great!

Instructions

Heat oil in a large non-stick skillet over medium-high heat.
Add diced onion and minced garlic to the pan, saute until starting to brown.
Add bell pepper and saute for about 5 minutes until tender.
Place mixture in a 5 quart electric slow cooker.
Add beans, tomatoes, cumin, oregano, cayanne pepper, lime juice and cilantro, mix all ingredients together.
Cover with lid and cook on low heat for 5 hours.
When ready to serve add cooked rice and mix. Enjoy!

Notes

Serve with Cuban Grilled Chicken and side salad.

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