Mexican-Style Rice and Cheese

Mexican-style Rice And Cheese

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Becky Farley


One of my personal vegetarian favorites from CROCK POT RECIPE COLLECTION


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6 TO 8
30 Min
8 Hr
Slow Cooker Crock Pot


  • 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 c
    uncooked converted long-grain rice
  • 1 large
    onion, finely chopped
  • 4 oz
    (1/2 of an 8 oz.) package cream cheese
  • 3 clove
    garlic, minced

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.

Printable Recipe Card

About Mexican-Style Rice and Cheese

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican
Dietary Needs: Vegetarian

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