arroz con queso

Name: Arroz con Queso
Prep time: 20 min
Cook time: 6 h
Yield: 8
Cuisine: Mexican
Ingredients: 1 can(s) (16 oz) whole tomatoes, crushed; 1 can(s) (15 oz) black beans, rinsed and drained; 1 1/2 cup(s) uncooked long-grain converted rice; 1 - onion, chopped; 1 cup(s) cottage cheese; 1 can(s) (4 oz) chopped green chiles; 2 tablespoon(s) vegetable oil; 3 teaspoon(s) minced garlic; 2 cup(s) grated monterey jack cheese, divided

9 Pinches

Becky Farley

Fairview, TX

Updated on Nov 26, 2014

A great vegetarian dish from CROCKPOT RECIPE COLLECTION.

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prep time 20 Min

cook time 6 Hr

method Slow Cooker Crock Pot

yield 8 to 10

Ingredients

1 can (16 oz) whole tomatoes, crushed
1 can (15 oz) black beans, rinsed and drained
1 1/2 cups uncooked long-grain converted rice
1 - onion, chopped
1 cup cottage cheese
1 can (4 oz) chopped green chiles
2 tablespoons vegetable oil
3 teaspoons minced garlic
2 cups grated monterey jack cheese, divided

How To Make arroz con queso

Step 1

Combine tomatoes, beans, rice, onion, cottage cheese, chiles, oil, garlic and 1 cup cheese in 4 1/2-quart Crock Pot slow cooker; mix thoroughly.

Step 2

Cover; cook on low 6 to 9 hours or until liquid is absorbed.
Step 3

Sprinkle with remaining cheese before serving.
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