1(14 1/2 oz can) stewed tomatoes, undrained, cut up
1(14 1/2 oz can) ready-to-serve chicken broth
1(4 1/2 oz can) chopped green chilies
2oz(1/2 cup) shredded Cheddar cheese
Instructions
Spray large skillet with non-stick cooking spray. Heat over medium-high heat until hot. Add rice; cook and stir 5 to 7 minutes or until light golden brown.
In Crock Pot combine browned rice and all remaining ingredients except cheese. Mix well. Cover; cook on low for at least 5 hours or until rice is tender.
Stir mixture, sprinkle with cheese. Cover, cook until cheese is melted.