TLC Cooking "Mexican-Style Rice and Cheese"

Mexican-Style Rice and Cheese

Mexican-Style Rice and Cheese

YIELD Makes 6 to 8 servings
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INGREDIENTS

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

PREPARATION:

Slow Cooker Directions

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.
Cover; cook on LOW 6 to 8 hours until rice is tender but not overcooked.
Sprinkle with remaining 1 cup cheese just before serving.

This recipe appears in: Mexican

NUTRITIONAL INFORMATION: