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Slow Cooker Mexican Orzo

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Ingredients:

14 oz Can Fire Roasted Tomatoes, undrained
10 oz Can Mild Enchilada Sauce
4 oz Can Chopped Green Chiles, drained
3/4 Cup Vegetable Broth
15 oz Can Corn, drained
15 oz Can Black Beans, drained and rinsed
1 Tsp Salt
1/2 Tsp Black Pepper
4 oz Cream Cheese, cubed
16 oz Orzo Pasta, uncooked
Cilantro, chopped, for topping

Directions:

  1. Add the fire roasted tomatoes (undrained), enchilada sauce, green chiles (drained), corn (drained), black beans (drained), ½ cup vegetable broth, salt, and pepper to the bowl of a slow cooker. Stir to combine.
  2. Cube the cream cheese and add on top of the other ingredients in the slow cooker. You do not need to stir.
  3. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
  4. Uncover and stir until the cream cheese is melted and combined.
  5. Add the orzo and the remaining ¼ cup vegetable broth and stir to combine. Cover and cook for an additional 20-30 minutes.
  6. Serve warm with fresh cilantro on top.
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