Name: Arroz Con Queso in the Slow Cooker
Ingredients: 1 1/2 cup long-grain converted rice, uncooked; 1 (16-ounce) can whole tomatoes; 1 (16-ounce) can Mexican style beans; 3 cloves garlic, minced; 1 large onion, finely chopped; 2 tablespoon vegetable oil; 1 cup cottage cheese; 1 (3-ounce) can chopped green chiles, drained; 2 cup shredded Monterey Jack cheese

Arroz Con Queso in the Slow Cooker

4 Comments

Creamy, delicious Arroz con Queso is a popular Mexican comfort food. Enjoy this recipe with warm tortillas.

Notes

Makes 6-8 servings.

Cooking MethodSlow Cooker

Ingredients

1 1/2 cup long-grain converted rice, uncooked
1 (16-ounce) can whole tomatoes
1 (16-ounce) can Mexican style beans
3 cloves garlic, minced
1 large onion, finely chopped
2 tablespoons vegetable oil
1 cup cottage cheese
1 (3-ounce) can chopped green chiles, drained
2 cups shredded Monterey Jack cheese

Instructions

Mix thoroughly all ingredients except 1 cup of the shredded cheese.
Pour mixture into well-greased slow cooker.
Cover and cook on LOW setting for 6 to 9 hours.
Just before serving, sprinkle with reserved cup shredded cheese.

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jamieegee

Apr 26, 2016

This recipe has been updated. We apologize for the inconvenience.

sandeleh

Mar 30, 2016

This recipe is useless as written. Where's your proof reader?? sheesh!

ddove80521

Oct 06, 2013

Also assume it's CUPS of rice and cheese, but how much of the vegetable oil? Teaspoons, tablespoons? Surprised this recipe is missing so much measuring info.