Easy Slow Cooker Pesto Rice and Beans Recipe

INGREDIENTS

1 can (15 ounces) Great Northern beans, rinsed and drained 1 can (14 ounces) chicken broth 3/4 cup uncooked long-grain white rice 1‑1/2 cups frozen cut green beans, thawed and drained 1/2 cup prepared pesto Grated Parmesan cheese (optional)

PREPARATION:

Slow Cooker Directions

1. Combine Great Northern beans, chicken broth and rice in slow cooker. Cover; cook on LOW 2 hours.
2. Stir in green beans; cover and cook 1 hour or until rice and beans are tender.
3. Turn off slow cooker and remove insert to heatproof surface. Stir in pesto and Parmesan cheese, if desired. Let stand, covered, 5 minutes or until cheese is melted. Serve immediately.

This recipe appears in: Soups