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Rachael Ray's 30-Minute Healthy Recipes

Beans and Salsa Rice - Crock Pot


* 2 cans (16 oz each) black beans, drained
* 2 cans (16 oz each) navy beans, drained
* 14 oz can chicken broth
* 2 cups uncooked long grain rice, not instant
* 2 quarts salsa
* 3 cups water
* 1 teaspoon salt
* 1 teaspoon garlic powder


1. Place all ingredients in crock pot and mix well.
2. Cook, covered, on low for 8-10 hours.


If you like the beans and rice you get when you order out at a Mexican restaurant, you're going to love these. Use a really good salsa so you're not disappointed in the flavor. I like to make this routinely, so I mix up the beans a little, sometimes using kidney beans, garbanzo beans, or butter beans, so it doesn't get boring. Change the salsa you use, too, and your family won't even know they're having the same dish.

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