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Categories:
long grain brown rice tomatoes mexican style beans garlic onion olive oil cottage cheese green chilies salt chili powder corn kernel shredded Monterey Jack cheese
Viewed: 44 - Published at: 3 years agoIngredients
- 1 1/2 cups long grain brown rice, uncooked
- 1 (16 ounce) can diced tomatoes, undrained
- 1 (16 ounce) can mexican style beans, undrained
- 3 garlic cloves, minced
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 1 cup cottage cheese
- 1 (4 ounce) can chopped green chilies, drained (optional)
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1 cup corn kernel
- 2 cups shredded monterey jack cheese
Method
- Set aside 1 cup of the grated cheese.
- Mix all other ingredients together, breaking up the tomatoes carefully.
- Place mixture into a well greased crock pot.
- Cover and cook on low setting for 6-9 hours.
- Just before serving, sprinkle with reserved grated cheese.
