Name: Arroz Con Queso

Ingredients:

• 1 16-oz can whole tomatoes, mashed
• 1 15-oz can black beans, rinsed and drained
• 1 1/2 cups uncooked, long-grain, converted rice
• 1 onion, chopped
• 1 cup cottage cheese
• 1 4-oz can chopped green chilies
• 2 tablespoons vegetable oil
• 3 teaspoons minced garlic
• 2 cups grated Monterey Jack cheese, divided in two

Instructions:

• Combine tomatoes, beans, rice, onion, cottage cheese, chilies, oil, garlic, and one cup Monterey Jack cheese in the slow cooker.
• Mix thoroughly.
• Cover and cook on LOW for 6 to 9 hours, or until the liquid is absorbed.
• Sprinkle with the remaining cheese before serving.

Comments: 2/22/2015 - Gail made this, replacing the canned chilies with poblanos. It was quite mild, and we added crushed red peppers and salsa to spice it up. The extra cup of cheese was WAY too much.
10/3/2020 - I made it with 14.5 oz stewed tomatoes, 8 oz tomato sauce, 2 small to medium onions, 4% cottage cheese, 3 teaspoons garlic powder, and 1/4 teaspoon cayenne powder. When it was nearly done, I topped it with a sprinkling of Monterey Jack, chopped red bell peppers, and sliced black olives. It cooked for 1.4 hours on HIGH and then 4.6 hours on LOW. We didn’t have salsa so we topped it with Tikka Masala simmer sauce for flavor, and a side of corn kernels for needed color.
10/20/2021 - I made it with stewed tomatoes, 4 cloves of garlic, 1 teaspoon of salt substitute, and less than 1/4 teaspoon of Cayenne pepper. The other ingredients were as listed. After 4 1/2 hours, I added 1/4 cup of water and then 2 hours later, I added 1/2 cup of water. The total cooking time was about 8 1/4 hours. I topped it with Monterey Jack cheese, chopped red bell peppers, and sliced black olives, and served it with microwaved Country Blend Vegetables and tortillas with Monterey Jack cheese.

Source: Rival Crock-Pot Slow Cooker Recipes for All Occasions, Publications International Limited, 2006

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