This is good and spicy!
Slow Spanish Rice & Beans
2 tsp extra virgin olive oil
¼ c. yellow onion, chopped
½ c. chopped bell pepper
dash garlic powder
2 tsp chili powder
15 oz can pinto beans, rinsed & drained
15 oz can blacke beans, rinsed & drained
1 (14.5 oz) can diced tomatoes and green chilies, undrained
1 c water
1 tbsp soy sauce
¼ tsp pepper
10 oz enchilada sauce
1 c. uncooked instant brown rice
Heat oil in a medium-sized skillet over medium heat. Add the onion,bell pepper and garlic and cook until softened, about 5 minutes. Add chili powder and stir to coat. Transfer the onion mix to crockpot. Add beans, tomatoes, water and soy sauce season with salt and pepper, cover, and cook on low for 6-8 hours. In the last ½ hour add rice and enchilada sauce.
Yield: 6 servings. Per serving (about 1 cup each)= 291 Calories; 8g Fat (24.0% calories from fat); 10g Protein; 46g Carbohydrate; 9g Dietary Fiber; 16mg Cholesterol; 858mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.