Recipe: Slow Cooker Red Beans and Rice or Quinoa

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There’s not much better than a warm, hearty meal after a long, hard day at work.  Slow cookers are a great way make a one-dish meal.

Red beans and rice is a great, healthy, hearty meal that will keep you filled up, and the leftovers can be used in a number of ways.  I often add turkey kielbasa to mine on occasion.  I use the leftovers to make quesadillas.

Reynolds slow cooker liners make clean up a breeze.

If you’re in a hurry, Vigo offers wonderful bagged red beans and rice. 

Recipe adapted from Skinny Ms.

Ingredients

1 tablespoon of oil

1 medium, chopped

1 stalk celery

2 cloves of garlic, chopped

1/2 tsp red pepper

2 cans of dark red kidney beans

3 cups of chicken broth

2 cups of long grain brown rice or quinoa

Directions

Add all ingredients to slow cooker. Cook for 6-8 hours on low.  Stir frequently.