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Creamy Style Mexican Rice and Beans - Crock Pot |
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Ingredients
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* 1 1/2 cups long grain converted rice, uncooked
* 1 can (16 oz) whole tomatoes
* 1 can (16 oz) mexican style beans
* 3 garlic cloves, minced
* 1 large onion, finely chopped
* 2 tablespoons vegetable oil
* 1 cup cottage cheese
* 1 can (4 oz) chopped green chiles, drained
* 2 cups shredded monteray jack cheese
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Directions
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1. Grease the inside of crock pot.
2. Mix all ingredients, except 1 cup of monteray jack cheese, in a large bowl then pour into crock pot.
3. Cook, covered, on low for 6-7 hours.
4. Serve topped with remaining 1 cup of cheese.
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Story
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This is one of those Mexican Rice and Beans dishes that the whole family likes. I think it's the creamy taste and texture that the cottage cheese and Monteray Jack cheese adds. It's got lots of garlic and chiles which makes it great for grown ups, but you can tame it down a little for the kiddies when you have to. Very versatile.
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