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1 can(s)(about 15 oz.) mexican-style beans, rinsed and drained
1 can(s)(about 14 oz) diced tomatoes with jalapeños, undrained
2 c(8 oz) shredded monterey jack or colby cheese, divided
1 1/2 cuncooked converted long-grain rice
1 largeonion, finely chopped
4 oz(1/2 of an 8 oz.) package cream cheese
3 clovegarlic, minced
How to Make Mexican-Style Rice and Cheese
- Spray inside of 4 1/2-quart Crock Pot slow cooker with nonstick cooking spray.
- Combine beans, tomatoes, 1 cup cheese, rice, onion, cream cheese and garlic in Crock Pot slow cooker; mix well.
- Cover; cook on low 6 to 8 hours or until rice is tender but not overcooked.
- Sprinkle with remaining 1 cup cheese just before serving.