Saturday, May 2, 2009

Crockpot, Day Two

From the Diary of my Crockpot

Day Two: Again, I sit on this kitchen counter being used. Doesn't this lady realize that I need a break? I mean, sheesh, I just got washed and dried (spa day) and she's using me again! At least she's cooking something different. I am hot, tired, and really need a nap. Sigh......when's dinner?

I'll admit it. I just cooked two crockpot meals from the same cookbook two days in a row. What can I say? When I find something I like (my crockpot and my cookbook), I go with it!

This was very very good, and extremely filling! I was surprised after dinner how stuffed I was. I especially like the fact that you get a lot of food for few calories. I calculated, and it was 8 Weight Watchers Points for this dinner, including the cheese on top. With the beans, it is filled with protein.

Toasting the rice was an interesting step. I am not sure what this does to the dish, but at any rate, it worked! It certainly looked pretty after it was toasted.

My only critique is that it states to cook this for at least 5 hours. Either my crockpot runs really hot, or most people like their food mushy, but this was done in 4 hours. I could have eaten much sooner, but my cornbread wasn't ready yet.

Before it cooks, it looks generally like a soup. Trust me, afterwards, it doesn't resemble a soup at all. You are left with a yummy casserole dish filled with vitamins (and cheese!). Enjoy!

Happy Cinco De Mayo everyone!

Mexican Rice and Bean Casserole
from: Pillsbury One-Dish Meals Cookbook

1 cup uncooked regular long-grain white rice
2/3 cup frozen whole kernel corn
1/2 cup chopped onion
1/4 teaspoon tumeric
2 garlic cloves, minced
1 can (15 oz) spicy chili beans, undrained
1 can (14 oz) stewed tomatoes, undrained, cut up
1 can (14 oz) fat-free chicken broth
1 can (4.5 oz) chopped green chiles
2 oz (1/2 cup) shredded Cheddar cheese

1. Spray a large skillet with cooking spray. Heat over medium-high heat until hot. Add rice; cook and stir 5 to 7 minutes or until light golden brown.

2. In a slow cooker, combine browned rice and all remaining ingredients except cheese; mix well. Cover; cook on low setting for at least 5 hours.

3. Stir mixture; sprinkle with cheese. Cover; cook until cheese is melted.
Mmmm, cheesy goodness!