Mexican Rice and Beans

Vegetarian slow-cooker dinner.

Category: Side Dish

Cuisine: Mexican

Ready in 3 hours

by chefdz

Ingredients

1 15 oz can Drained and rinsed

1 10 oz Pkg Frozen

1 Cup Uncooked

1 16 oz Jar

1 1/2 Cups Can Sub Tomato Juice

1/2 Teaspoon

1/4 Teaspoon

3/4 Cup Shredded

Directions

1. Coat interior of slow cooker with cooking spray. 2. Combine all ingredients, except cheese, in slow cooker. 3. Cover, cook on high 2 to 3 hours until the rice is tender stirring once halfway through. 4. Scatter cheese over rice and beans. Let stand, uncovered, until the cheese melts.

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