16 ounces whole tomatoes, can, mashed
16 ounces Mexican style beans, canned
1 1/2 cups long grain converted rice, uncooked
1 onion, chopped
1 cup cottage cheese
4 ounces green chili peppers, canned
2 tablespoons vegetable oil
3 teaspoons garlic, minced
2 cups Monterey Jack cheese, grated, divided
1.Mix all ingredients except for 1 cup of grated cheese in the slow cooker.
2.Cover; cook on Low 6-9 hours.
3.Sprinkle with remaining cheese before serving.
- Site: Crock.pot.com