Mexican-Style Rice and Cheese the Editors of Publications International, Ltd.
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|
- 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.
|Total Fat||16 g|
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