Spanish Rice with Beans & Cheese

• 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.