Crock Pot Arroz Con Queso

• 1 1/2 cups long grain brown rice, uncooked
• 1 (16 ounce) can diced tomatoes, undrained
• 1 (16 ounce) can mexican style beans, undrained
• 3 garlic cloves, minced
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 1 cup cottage cheese
• 1 (4 ounce) can chopped green chilies, drained (optional)
• 1 teaspoon salt
• 1 tablespoon chili powder
• 1 cup corn kernel
• 2 cups shredded monterey jack cheese

1. Set aside 1 cup of the grated cheese.
2. Mix all other ingredients together, breaking up the tomatoes carefully.
3. Place mixture into a well greased crock pot.
4. Cover and cook on low setting for 6-9 hours.
5. Just before serving, sprinkle with reserved grated cheese.

long grain brown rice, tomatoes, mexican style beans, garlic, onion, olive oil, cottage cheese, green chilies, salt, chili powder, corn kernel, shredded monterey jack cheese

Taken from www.food.com/recipe/crock-pot-arroz-con-queso-80863 (may not work)