1 1/2 cups long-grain converted rice
16 ounces whole tomatoes, mashed
16 ounces mexican style beans
3 garlic cloves, minced
1 large onion, finely chopped
2 tablespoons vegetable oil
1 cup cottage cheese
1 cup canned green chili peppers, 4-oz cans, drained
2 cups shredded Monterey jack cheese, or processed cheese
Servings: 8
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 to 9 hours. Just before serving, sprinkle with reserved grated cheese.
16 ounces whole tomatoes, mashed
16 ounces mexican style beans
3 garlic cloves, minced
1 large onion, finely chopped
2 tablespoons vegetable oil
1 cup cottage cheese
1 cup canned green chili peppers, 4-oz cans, drained
2 cups shredded Monterey jack cheese, or processed cheese
Servings: 8
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 to 9 hours. Just before serving, sprinkle with reserved grated cheese.
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