mexican-style rice and cheese

bfarley avatar
By Becky Farley
from Prosper, TX

One of my personal vegetarian favorites from CROCK POT RECIPE COLLECTION

serves 6 TO 8
prep time 30 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For mexican-style rice and cheese

  • 1 can
    (about 15 oz.) mexican-style beans, rinsed and drained
  • 1 can
    (about 14 oz) diced tomatoes with jalapeños, undrained
  • 2 c
    (8 oz) shredded monterey jack or colby cheese, divided
  • 1 1/2 c
    uncooked converted long-grain rice
  • 1 lg
    onion, finely chopped
  • 4 oz
    (1/2 of an 8 oz.) package cream cheese
  • 3 clove
    garlic, minced
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How To Make mexican-style rice and cheese

  • 1
    Spray inside of 4 1/2-quart Crock Pot slow cooker with nonstick cooking spray.
  • 2
    Combine beans, tomatoes, 1 cup cheese, rice, onion, cream cheese and garlic in Crock Pot slow cooker; mix well.
  • 3
    Cover; cook on low 6 to 8 hours or until rice is tender but not overcooked.
  • 4
    Sprinkle with remaining 1 cup cheese just before serving.

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