Easy Slow Cooker Mexican Rice & Beans - Simple Recipe

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

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.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Sodium 753 mg Protein 19 g Carbohydrate 51 g Cholesterol 39 mg Total Fat 16 g Calories 421