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Mexican-Style Rice and Cheese

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• Cooking Time: 6-8
• 1 can (about 15 ounces) Mexican-style beans
• 1 can (about 14 ounces) diced tomatoes with jalapeños
• 2 cups (8 ounces) shredded Monterey Jack or Colby cheese, divided
• 1-1/2cups uncooked converted long-grain rice
• 1 large onion, finely chopped
• 1/2 (8-ounce) package cream cheese
• 3 cloves garlic, minced