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.