Cuban black beans and rice

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Ingredients

  1. 33/4 cups vegetable broth
  2. 11/2 cups uncooked brown rice
  3. 1 onion,chopped
  4. 1 jalapeño pepper,seeded an chopped
  5. 3 cloves garlic,minced
  6. 2 teaspoons ground cumin
  7. 1 teaspoon salt
  8. 2 cans (about 15 ounces each) black beans, rinsed and drained
  9. 1 tablespoon lime juice
  10. Sour cream and chopped green onions (optional)

Steps

  1. Combine broth,rice-onion,jalapeño pepper,garlic,cumin and salt in crock-pot slow cooker;stir to blend. Cover;cook on low 71/2 hours or until rice is tender

  2. Stir beans and lime juice into crock-pot slow cooker. Cover;cook on low 15 to 20 minutes or until heated through. Garnish with sour cream and green onion.

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