Slow Cooker Spicy Black Beans and Rice with Mangoes
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 tsp. Olive Oil1 medium Onion, finely chopped2 cloves Garlic, minced1/2 red bell pepper, seeded and chopped1 jalepeño pepper, seeded and minced1/2 tsp. peeled and minced fresh ginger1/2 tsp. ground cumin1/2 tsp. ground allspice1/4 tsp. oregano2 15.5 oz. cans black beans, drained and rinsed1 cup water1/2 tsp. light brown sugar1/2 tsp. salt1/4 tsp. black pepper3 cups cooked brown rice2 medium size mangoes, peeled and diced
1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, garlic and jalepeño, cover and cook until softened, about 5 minutes.
2. Stir in the ginger, cumin, allspice, and oregano and cook for 1 minute.
3. Transfer sauteéd mixture to a slow cooker. Stir in the beans, water, brown sugar, salt and pepper; cover, and cook on Low for 6-8 hours.
4. Taste to adjust seasonings before serving. About 10 minutes before serving, stir in the rice and mangoes.
Number of Servings: 10
Recipe submitted by SparkPeople user CSIMPSON75.
2. Stir in the ginger, cumin, allspice, and oregano and cook for 1 minute.
3. Transfer sauteéd mixture to a slow cooker. Stir in the beans, water, brown sugar, salt and pepper; cover, and cook on Low for 6-8 hours.
4. Taste to adjust seasonings before serving. About 10 minutes before serving, stir in the rice and mangoes.
Number of Servings: 10
Recipe submitted by SparkPeople user CSIMPSON75.
Nutritional Info Amount Per Serving
- Calories: 170.9
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 2.5 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 6.5 g
- Protein: 6.3 g
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