Black Beans and Rice

Low and Slow

Chef: Kevin Brauch

Serves: 6
Prep Time: 15 min Cook Time: 4 hours

Ingredients:

1 ½ cups long grain rice

1 can black beans

2 cups chicken stock, divided, plus more if needed

1 bottle beer, dark Mexican beer is preferred

¼ cup green onion, chopped

3 plum tomatoes, chopped

2 tsp chili powder

1 tsp salt

1 tsp cumin

1 tsp dried oregano

Garnish:

Shredded cheese

Cilantro

Sour cream

Avocado, diced

Directions:

1. Combine all of the ingredients in the insert of a 2 1/2- to 3 1/2-quart slow cooker. Stir until well mixed.

2. Place the lid on and cook on low for 3 to 4 hours, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry.

3. Garnish as desired and serve.