Spicy Black Beans and Rice With Mangoes (Crock Pot) |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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This is so good and it's easy too. This recipe was found in Fresh From the Vegetarian Slow Cooker. Ingredients:
1 tablespoon olive oil |
1 small onion, finely chopped |
1/2 red bell pepper, seeded and chopped |
2 garlic cloves, minced |
1 jalapeno, seeded and minced (any hot chile pepper okay) |
1 teaspoon fresh ginger, peeled and minced |
1/2 teaspoon ground cumin |
1/2 teaspoon ground allspice |
1/2 teaspoon dried oregano |
2 (15 1/2 ounce) cans black beans, drained and rinsed |
1 cup water |
1/2 teaspoon light brown sugar |
1/2 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
3 cups cooked long-grain brown rice (white rice okay) |
2 mangoes, ripe, medium sized, peeled and flesh diced |
Directions:
1. Heat oil in large skillet over medium heat.
2. Add onion, bell pepper, garlic and jalapeno, cover, and cook 5 minutes until softened.
3. Add in seasonings, mix well and cook for 1 minute.
4. Transfer mixture into a 3 1/2 to 4 quart slow cooker.
5. Add bean, water, brown sugar, salt and pepper.
6. Stir well.
7. Cover and cook on low for 6 to 8 hours.
8. Add the cooked rice and the mangoes.
9. Allow to cook another 10 minutes.
10. Serve and enjoy.
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