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Spanish Rice with Beans & Cheese

Cooking Instructions:

  • 1 tablespoon olive oil
  • 1 ½ cup Lundberg Family Farms® Long Grain Brown Rice
  • 1 (14.5oz) can whole tomatoes, undrained and broken up
  • 1 (15 oz) can pinto beans, drained
  • 3 cloves garlic, minced
  • 1 onion, finely chopped
  • 1 (4 oz) can chopped green chilies, undrained
  • 1 cup small curd cottage cheese or ricotta cheese
  • 2 ¾ cups chicken broth
  • 2 cups shredded Monterey Jack or Pepper Jack cheese, divided

Heat olive oil in a large skillet over medium high heat; add rice and sauté for 1-2 minutes. Lower heat to medium and add onions and garlic; cook for 4-5 minutes until onions are translucent. Add to slow cooker. Blend cottage cheese and broth until smooth; pour into cooker. Mix in tomatoes, beans, green chilies, and one cup grated cheese. Cover and cook on high setting 4-1/2 to 5 hours, or until rice is tender. Just before serving sprinkle with reserved grated cheese. Cover with lid until cheese is melted. Serve with tortillas. Serves 8 to 10, generously.

See conversion chart that illustrates comparative cook times for LOW and HIGH.

Rate this Recipe:

3.3
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Comments 7

  1. Dianne Mueller 19 Nov

    May I assume that the short grain brown rice can be substituted here?  We just bought a very large bag of the short grain and I'm looking for recipes.

    Thanks.
  2. Lundberg Family Farms 29 Nov

    Dianne, short grain brown rice will produce a stickier rice than the long grain brown rice will.  The flavor will be the same, so as long as you don't mind a stickier texture then go for it :)
  3. Claudette 18 Dec

    I'm confused. Is it 2 or 3 or 4 cups of chicken broth?
  4. Lundberg Family Farms 20 Dec

    Hi Claudette,
    Apologies for the typo.  The measurement for chicken broth is 2 & 3/4 cups :)
  5. Mindy 02 Feb

    Is the rice uncooked when you are sauteing it?
  6. Lundberg Family Farms 03 Feb

    Yes, the rice should be uncooked.
  7. noemi 14 Aug

    yo  quisiera  saber  como  cosino  el  arroz  solo

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