mexican-style rice and cheese

Name: Mexican-Style Rice and Cheese
Prep time: 30 min
Cook time: 8 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 can(s) (about 15 oz.) mexican-style beans, rinsed and drained; 1 can(s) (about 14 oz) diced tomatoes with jalapeños, undrained; 2 cup(s) (8 oz) shredded monterey jack or colby cheese, divided; 1 1/2 cup(s) uncooked converted long-grain rice; 1 large onion, finely chopped; 4 ounce(s) (1/2 of an 8 oz.) package cream cheese; 3 clove(s) garlic, minced

10 Pinches

Becky Farley

Fairview, TX

Updated on Nov 26, 2014

One of my personal vegetarian favorites from CROCK POT RECIPE COLLECTION

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prep time 30 Min

cook time 8 Hr

method Slow Cooker Crock Pot

yield 6 TO 8

Ingredients

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

How To Make mexican-style rice and cheese

Step 1

Spray inside of 4 1/2-quart Crock Pot slow cooker with nonstick cooking spray.

Step 2

Combine beans, tomatoes, 1 cup cheese, rice, onion, cream cheese and garlic in Crock Pot slow cooker; mix well.
Step 3

Cover; cook on low 6 to 8 hours or until rice is tender but not overcooked.
Step 4

Sprinkle with remaining 1 cup cheese just before serving.
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