Crock Pot Arroz Con Queso

"Rice, cheese and beans cooked in the crock pot so that you can have comfort food at the end of a long day."
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Ready In:
8hrs 10mins




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

Questions & Replies

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  1. Sharon123
    I really enjoyed this dish, even though I did make some changes to it. I tried to find converted rice, but no luck, so I used long grain brown rice, added about a cup more water, turned it on high for a couple hours, then down to low for about 4 hours. I used home canned tomatoes and a combination of Monterey Jack and colby cheese. I loved this with cheese on top and it made alot so I will be nibbling on this for the coming week. Thanks Geema! ;)
  2. Scarynne
    Yummy! I made with Chili beans as I could not find mexican beans. I found it got a bit mushy, but the flavor was very good. It was even better the next day. I will make this again, yummy and so easy! I served it with more salsa.
  3. ellie_
    Very good and filling. I used didn't have any converted rice so used regular rice (added 1/2 cup water) and I wasn't sure what Mexican beans were so I used chili beans. We all liked the result of spicy beans, rice and cheese. Although we served this by itself I think this would be great with cornbread and hot dogs. Thanks for sharing!


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