Book Club Arroz con Queso
1 1/2 cups raw long-grain converted rice
1 can (16 oz.) whole tomatoes, mashed
1 can (16 oz.) Mexican-style beans
3 cloves garlic, minced
1 large onion, finely chopped
2 tablespoons vegetable oil
1 cup cottage cheese
1 can (4 oz.) green chili peppers, drained, seeded and chopped
2 cups grated Monterey Jack cheese
Mix thoroughly all ingredients except 1 cup of the grated cheese. Pour mixture into well-greased crock pot. Cover and cook on low setting for 6-9 hours. Just before serving, top with reserved grated cheese.
6 to 8 servings (about 2 1/2 quarts)
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