That is basically a meal-in-one! The Arroz con Queso has the grain (rice), vegetables, and cheese for protein instead of meat.
VEGETABLE-BEEF RICE PILAF
2 lbs ground beef
2 1/2 cups water
2 cans (8-oz each) tomato sauce
1 green bell pepper, chopped
2 small garlic cloves, minced
1 small onion, chopped
1 1/2 tsp salt
1/4 tsp black pepper
2/3 cup sliced ripe olives
1 1/3 cups raw long grain rice
Brown the ground beef in a skillet until no longer pink; drain well.
Transfer the drained beef to a crockpot or slow cooker. Add the water, tomato sauce, bell pepper, garlic, onion, salt, pepper, and olives; stir to blend. Stir in the rice; cover and cook on low setting for 5 to 6 hours or on high setting for 3 hours.
LONG GRAIN SPANISH RICE 1 1/2 cups raw long grain rice
1/2 cup butter (or olive oil)
1 1/2 cups tomato juice
1 1/2 cups water
1 onion, chopped
1 green pepper, chopped
1 1/2 tsp salt
1 lb ground beef, fried, crumbled, and well drained
Saute raw rice in the butter or oil until golden brown. Put the rice into the crockpot or slow cooker with the remaining ingredients. Stir well to blend. Place lid on cooker and cook on low setting for 4 to 6 hours or on high setting 2 to 3 hours.
ARROZ CON QUESO
1 can (16-oz) whole tomatoes, mashed
1 can (16-oz) chili beans
1 1/2 cups uncooked long-grain rice
1 finely chopped large onion
1 cup large curd cottage cheese
1 can (4-oz) green chili peppers, drained, seeded & chopped
2 tbsp canola oil
3 garlic cloves, minced
2 cups grated Monterey Jack cheese, divided
1 small green pepper, sliced into thin slices for garnish
Lightly spray the interior of crockpot or slow cooker.
In a large bowl combine the tomatoes, chili beans, rice, onion, cottage cheese, chili peppers, oil, garlic, and 1 cup of the cheese. Stir to combine well and pour into the cooker. Place lid on cooker and cook on low setting for 6 to 9 hours.
Before serving, sprinkle with the remaining cup of cheese. Garnish with the fresh slices of green bell pepper.