With a crockpot, you can never go wrong with any brown rice dish. The added benefit is that you get to have extra time for exercise while you forget about what you’re cooking. With this Spanish-inspired brown rice dish, you can plug in your crockpot and enjoy your workout. Vegan-friendly!

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  • Preparation Time

    15 minutes

  • Cooking Time

    7 hours

  • Difficulty Rating

    1

  • Serves

    12

Total Shares 0

Ingredients

  1. 2 Tbsp. / 30 ml olive oil
  2. 6 cloves garlic, finely chopped
  3. 1 onion, diced
  4. 1 green bell pepper, diced
  5. 1 red bell pepper, diced
  6. 1 yellow bell pepper, diced
  7. 1 cup / 200 gm brown rice, uncooked
  8. 3 cups / 720 ml water
  9. 4 stalks celery, diced
  10. ½ cup / 100 gm black beans
  11. ½ cup / 75 gm peanuts
  12. 1 Tbsp. / 8 gm chili powder
  13. 1 cup / 180 gm tomatoes, seeded and diced
  14. Salt and ground black pepper to taste
  15. Chopped leaves of celery to garnish

Directions

  1. In a skillet, heat the oil over medium high heat.
  2. Sauté the garlic, onions, celery, and bell peppers; stir after each addition, and cook for about 5 minutes.
  3. Transfer the sautéed mixture to a crockpot.
  4. Add all the remaining ingredients, set the crockpot to high, and cook for 4 hours.
  5. Turn down the setting to low, and cook for the next 3 hours, stirring periodically.
  6. Just before serving, season with salt and pepper, if desired.

Serving Size: ½ cup

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Comments 21

  2. toula28

    This Dish looks so delish I am going to try this today! I hope it turns out like yours. ?? I am new at this and every new recipe and new ideas are very welcome!
    Thank you for sharing your recipes Ossie-Sharon! ?
    Toula xx ?

  3. MemphisBell162

    Thanks for pointing out the Fewer Servings feature. I just tried it and it is helpful. Still it is hard to cook for just me (a vegan). Maybe I will get the rest of the family to join me when they see how much weight I am losing and how much food I get to eat in a day.
    June

  8. DebraMeek

    My local supermarket in the UK didn’t have these beans dry so I tried this using a can of organic black beans with the only other ingredient in the can being water…
    I had to leave in my slo-cooker (crockpot), for 8.5 hours because of work and I didn’t get to stir it periodically, when I got home it was very stodgy and a bit stuck to the bottom of the pan but still very tasty…
    The next time I cooked this, I used canned black beans again but I made sure I was at home, stirring it periodically although I realised because the beans are already cooked it doesn’t need 7 hours… So I cooked it for about 3 hours and added more water…
    It served 3 of us, including my son who doesn’t like any of the ingredients but because it thickens right up, I got him to try half a spoonful and he loved it and asked for a large bowl full…!!! 🙂

  10. Ossie-Sharon

    Hi, srmahler72. The black beans are dried. The 1/2 cup serving can be as a side, or multiplied by 2 or 3 to be both a main dish and side course. Yes this freezes well, but you can get the recipe to direct you to a smaller amount by clicking on “Fewer Servings” (see above at the end of the yellow section).

  13. Cinlkel14

    This looks delicious, can’t wait to try it. Nice to see something with ingredients I recognize and am familiar with. That’s my frustration, sometimes don’t know what ingredients are or where to find them.

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