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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 12 |
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Better Homes and Gardens 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 bell pepper |
3/4 cup chopped red bell pepper |
1 medium fresh jalapeno 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, butter beams, black beans, onion, bell peppers, and jalapeno pepper; stir in barbecue sauce and broth.
2. Cover and cook on LOW for 5-6 hours or on HIGH for 2 1/2-3 hours.
3. If using LOW setting, now turn to HIGH setting; stir in uncooked rice.
4. Cover and cook about 30 minutes more or until rice is tender.
5. Taste and adjust with salt and pepper, if needed.
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