Crockpot Cheesy Enchilada Rice

written by CrockPot Cooking | March 25, 2020

Ingredients

1 cup uncooked brown rice
2 cups water
1 (15 oz) can green enchilada sauce
1 (4 oz) can green chiles
1 (15 oz) can corn, drained
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
1 cup shredded sharp cheddar
1 Tbsp fresh lime juice
Optional toppings: cilantro, sour cream and avocado slices

Directions

Add rice, water, enchilada sauce, chilies, corn, garlic powder, cumin, salt and pepper to slow cooker.

Cover and cook on high for 3-4 hours, or until rice is soft and cooked through.

Stir in cheddar and lime juice. Add extra seasonings to taste, if needed.

Serve rice with desired toppings.