Crockpot 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.

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.)

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.

Thanks for Reading,
Daniele