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Arroz Con Queso
1 1/2 c Raw rice, long-grain converted
1 c Whole tomatoes (16 oz), mashed
1 c Mexican style beans (16 oz)
3 Garlic cloves, minced
1 Onion; large; finely chopped
2 tb Vegetable oil
1 c Cottage cheese
1 c Green chili peppers; (4 oz, drained)
2 c Monterey Jack cheese, grated or process cheese
Mix thoroughly all ingredients except 1 cup of the grated cheese. Pour mixture into well-greased slow cooker. Cover and cook on low setting for 6 to 9 hours. Just before serving, sprinkle with reserved grated cheese. 6 to 8 servings (about 2-1/2 quarts)
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