• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
    • Work With Us
    • Media Kit
  • Disclosure
  • Privacy
  • Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

we know stuff

A Long Island Parenting Blog

  • Recipes
    • Desserts
    • Snacks
    • Muffins
    • Meals
    • Drinks
    • Jams
    • Soups
  • Parenting
    • special needs
    • education
  • Crafts
    • kids
    • nature
    • stem
    • holiday
  • Travel
    • florida
    • long island
    • USA

0 January 7, 2011 Recipes

Crockpot Cuban Black Beans and Rice

We Know Stuff Cuban Black Beans and Rice
I have this bag of brown rice sitting in my pantry. I don't want it there. Every time I see it I push it into the back. Somehow the freaky little thing keeps making its way back to the front. I don't know why I ever bought it, I am not a fan of brown rice. Every day I eat well and watch what I eat, so in my mind that means I am excused from eating certain "good" for you things, like brown rice.

After shoving it into the back yet again, I decided to give that rice it's big chance. For Christmas my husband bought me the Slow Cooker Bible and I happened to see a recipe for brown rice and beans. So I decided to make the recipe. I am really hoping it is a success, either way I am very happy that I got rid of that bag of rice.


Ingredients:
3  3/4 cups chicken broth
1 1/2 cups uncooked brown rice
1 large onion chopped
1 jalepeno pepper, seeded and chopped (I substituted with 1 tsp chili powder)
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon salt
2 cans black beans, rinsed and drained
1 tablespoon fresh lime juice

Step 1:
Toss everything into the slow cooker and mix well.

We Know Stuff Cuban Black Beans and Rice
Step 2:
Cook on low for 7 1/2 hours. At the end, stir in beans and lime juice. Cover and cook for an additional 15 to 20 minutes. Garnish with sour cream and shredded cheese. (Depending on your slow cooker you may need to add more broth if your rice starts to absorb too much of the liquid.)

We Know Stuff Cuban Black Beans and Rice
Step 4:
Optional…mix up some ready to bake cornbread. I always have a couple pouches of instant cornbread in my pantry. All you add to it is milk, butter and an egg.

We Know Stuff Cuban Black Beans and Rice
Thanks for Reading,
Daniele

0
Share
Tweet
Pin
Yum59
59 Shares

Categories: Recipes Tags: crockpot recipes, recipes, side dish recipes, slowcooker recipes

About weknowstuff

We Know Stuff is an award-winning lifestyle blog written by two sisters, Denine & Daniele. Based in New York, we cover a variety of topics that interest families such as recipes, crafts, pets, safer skincare, fitness, parenting, education, special needs, and travel. We Know Stuff won Best Blog of Long Island from Bethpage Federal Credit Union in 2017 & 2015. The blog was also voted #2 in Pop Sugar’s Circle of Mom’s Top 25 NY Moms!

Previous Post: « The Texas Muffin Pan
Next Post: Emeril’s Chicken-Patty Pockets »

Reader Interactions

Comments

  1. Daniele Anderson Stringer says

    January 17, 2011 at 11:55 am

    Great idea Jenny! Very excited that I can make a “quicker” version of this! Really like the frozen corn addition!

    Reply
  2. Jenny Castle says

    January 16, 2011 at 1:20 pm

    Tried this one today with a small cheat – I cooked the brown rice in my rice cooker (I wanted to try this, but didn’t want to wait so long). I cooked the onions first, then assembled everything in a large pot. Added 1 cup of chicken broth and let it all simmer for an hour. SO GOOD. I added some leftover frozen corn, too.

    Keep the recipes coming, ladies! I love them!

    Reply
  3. Daniele Anderson Stringer says

    January 14, 2011 at 9:35 am

    So easy, I can’t wait to “make” it again – I told my husband I slaved over the stove on this one – ha ha ha!

    Reply
  4. Leah @ L4L says

    January 13, 2011 at 7:50 pm

    Totally bookmarking this one. Too easy to pass up!

    Reply
  5. Daniele says

    January 9, 2011 at 6:29 pm

    This recipe was SO easy to make. I really just threw everything in the crock pot and left it! Although I did have to keep an eye on the rice…I knew that brown rice would cause trouble!

    Reply
  6. Tara Alexander says

    January 9, 2011 at 8:36 am

    Well if you ever find yourself with brown rice again, I’ll take it! The recipe looks yummy! Will have to try it.

    Reply
  7. Jenny Castle says

    January 7, 2011 at 4:32 pm

    Sounds easy and awesome!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Food Advertising by logo
logo
Food Advertisements by

Load up on new recipes, exclusive goodies + more

get exclusive content
straight to your inbox!

© 2010-2021 We Know Stuff, all rights reserved. All images and content are the property of We Know Stuff. If you would like to use our images or content, please contact us. We serve as an affiliate for Amazon, and other organizations and individuals, whose products and/or services we recommend. In some cases, we receive referral bonuses or commissions for our promotional efforts. Any monies earned help us run and maintain this blog. Please read our Privacy Policy.
logo
Food Advertisements by

Footer

Stay Connected

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright© 2023 · All Rights Reserved · WE KNOW STUFF & ROCK SEA MEDIA Developed In Lousiana with Heart + Soul U

Follow on Instagram
Sign up for our Newsletter
Your information will *never* be shared or sold to a 3rd party.