1 can (16-oz) whole tomatoes, mashed
1 can (16-oz) chili beans
1 1/2 cups uncooked long-grain rice
1 finely chopped large onion
1 cup large curd cottage cheese
1 can (4-oz) green chili peppers, drained, seeded & chopped
2 tbsp canola oil
3 garlic cloves, minced
2 cups grated Monterey Jack cheese, divided
1 small green pepper, sliced into thin slices for garnish
Lightly spray the interior of crock-pot or slow cooker.
In a large bowl combine the tomatoes, chili beans, rice, onion, cottage cheese, chili peppers, oil, garlic, and 1 cup of the cheese. Stir to combine well and pour into the cooker. Place lid on cooker and cook on low setting for 6 to 9 hours.
Before serving, sprinkle with the remaining cup of cheese. Garnish with the fresh slices of green bell pepper.
1 1/2 cups uncooked long-grain rice
1 finely chopped large onion
1 cup large curd cottage cheese
1 can (4-oz) green chili peppers, drained, seeded & chopped
2 tbsp canola oil
3 garlic cloves, minced
2 cups grated Monterey Jack cheese, divided
1 small green pepper, sliced into thin slices for garnish
Lightly spray the interior of crock-pot or slow cooker.
In a large bowl combine the tomatoes, chili beans, rice, onion, cottage cheese, chili peppers, oil, garlic, and 1 cup of the cheese. Stir to combine well and pour into the cooker. Place lid on cooker and cook on low setting for 6 to 9 hours.
Before serving, sprinkle with the remaining cup of cheese. Garnish with the fresh slices of green bell pepper.
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