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Mexican-Style Rice and Cheese

Mexican-Style Rice and Cheese

Mexican-Style Rice and Cheese


Makes 6 to 8 servings


1 can (about 15 ounces) Mexican-style beans
1 can (about 14 ounces) diced tomatoes with jalapeños
2 cups (8 ounces) shredded Monterey Jack or Colby cheese, divided
1-1/2 cups uncooked converted long-grain rice
1 large onion, finely chopped
1/2 (8-ounce) package cream cheese
3 cloves garlic, minced


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

Nutritional Information

Sodium 753 mg
Protein 19 g
Carbohydrate 51 g
Cholesterol 39 mg
Total Fat 16 g
Calories 421

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