Rice and Beans, Beans and Rice

adapted from: The Hungry Family Slow Cooker Cookbook

2 c. brown rice

2 (14.5 oz.) cans low-sodium chicken broth

1 (8 oz.) can tomato sauce

1 (15 oz.) can kidney or black beans

1/2 c. water

1 tsp. cumin

1/2 tsp. ground mustard

1/2 tsp. chili powder

1 tsp. Seasonal (seasoning)

1 tsp. garlic powder

Place the rice in the bottom of a 4-quart slow cooker. Add the other ingredients and stir well. Cover and cook on low for 6 hours. Stir before serving. Serves: 8

Jenn's Notes: I made 1/2 a batch, I used Brown Minute Rice, 1 whole can of pinto beans and I did not add Seasonal, but added a little seasoned salt instead. Since I used Brown Minute Rice, it only took about 2 hours to cook. I thought it was delicious.