Slow Cooker Mexican Rice

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Slow Cooker Mexican Rice

 

Ingredients:
1 small onion, chopped
1 medium garlic clove, minced
1/2 cup uncooked white rice
1 1/2 cups fat free chicken broth
14 1/2 ounces can of diced tomatoes
15 ounces canned kidney beans, drained and rinsed
1/4 cup of green taco sauce
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 cup fresh cilantro, chopped
1 tablespoon of green onions, chopped

Directions:
Place rice, broth, diced tomatoes, beans, taco sauce, oregano, onions, garlic and salt and pepper in a slow cooker. Cover and cook on low setting for 3 to 4 hours. Stir in cilantro and green onions just before serving.
This would be the perfect side dish for:
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  1. Sinea says:

    Hi Kristen!
    I have been woefully low on good slow cooker side dishes. This one sounds really great. Thanks for sharing.

    Sinea from Ducks ‘n a Row

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