When I was planning this week’s menu, apparently I had a craving for Mexican food! The arroz con queso turned out good, although it was a little dry for me. I ended up filling soft tortilla shells with the arroz con queso and adding a little salsa. Yum!
1 1/2 cups uncooked white rice
1 can black beans
1 can green chiles
1 small onion, chopped
1 can (16 oz.) crushed tomatoes
1 cup cottage cheese
2 tablespoons vegetable oil
3 teaspoons minced garlic
1 cup shredded Monterey Jack cheese
Mix all ingredients together in crockpot. Cook on low for 6-9 hours. We cooked ours for 8 hours, and there was quite a bit stuck to the sides and some on the bottom. Thank goodness for our Reynolds Slow Cooker Liners, or it would have been a mess, haha.