Post by TigMode on Sept 21, 2002 9:24:13 GMT -6
This is great to make! Toss everything in right before you leave for work, and when you get home you can toss some Jiffy cornbread mix into the oven. In the 20 minutes that takes to bake, you can have the table set and a delish dinner ready to serve with hot cornbread.
* 1 1/2 cups long-grain converted rice, uncooked
* 16 oz can whole tomatoes
* 16 oz can Mexican style beans ( I like black beans but chili beans work well too)
* 3 cloves garlic, minced
* 1 large onion, finely chopped
* 2 tablespoons vegetable oil
* 1 cup cottage cheese
* 4 oz can chopped green chiles, drained
* 2 cups shredded monterey jack cheese
Mix thoroughly all ingredients except 1 cup of the grated cheese. Pour mixture into well-greased crock-pot. (I spray the crap out of mine with Pam, including the underside of the lid) Cover and cook on low setting for 6 to 9 hours. Just before serving, sprinkle with reserved grated cheese.
This dish is really hearty, and makes anywhere from 4 to 8 servings depending on how hungry people are.
* 1 1/2 cups long-grain converted rice, uncooked
* 16 oz can whole tomatoes
* 16 oz can Mexican style beans ( I like black beans but chili beans work well too)
* 3 cloves garlic, minced
* 1 large onion, finely chopped
* 2 tablespoons vegetable oil
* 1 cup cottage cheese
* 4 oz can chopped green chiles, drained
* 2 cups shredded monterey jack cheese
Mix thoroughly all ingredients except 1 cup of the grated cheese. Pour mixture into well-greased crock-pot. (I spray the crap out of mine with Pam, including the underside of the lid) Cover and cook on low setting for 6 to 9 hours. Just before serving, sprinkle with reserved grated cheese.
This dish is really hearty, and makes anywhere from 4 to 8 servings depending on how hungry people are.