In a skillet, heat oil over medium heat. Add onion and celery and cook, stirring, until softened, about 5 minutes. Add rice, salt, and pepper and cook, stirring, for 1 minute. Add soup and broth and stir until smooth. Stir in beans and transfer to slow cooker.
Place 2 clean tea towels, each folded in half (so you have 4 layers), over top of stoneware, to absorb the accumulated moisture (I only had 2 towels with 2 layers, worked fine). Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbling.
Remove tea towels. Add jalapeno pepper, if using, green chilies, and cheese. Cover and cook on high for 20-30 minutes, until cheese is melted and mixture is hot and bubbling.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	207.54 Kcal (869 kJ)
Calories from fat	117.52 Kcal
		% Daily Value*
Total Fat	13.06g	20%
Cholesterol	30.8mg	10%
Sodium	728.78mg	30%
Potassium	304.34mg	6%
Total Carbs	13.25g	4%
Sugars	3.14g	13%
Dietary Fiber	2.4g	10%
Protein	9.9g	20%
Vitamin C	17.4mg	29%
Iron	1.2mg	7%
Calcium	234mg	23%

Amount Per 100 g
Calories	139.49 Kcal (584 kJ)
Calories from fat	78.99 Kcal
		% Daily Value*
Total Fat	8.78g	20%
Cholesterol	20.7mg	10%
Sodium	489.82mg	30%
Potassium	204.55mg	6%
Total Carbs	8.9g	4%
Sugars	2.11g	13%
Dietary Fiber	1.61g	10%
Protein	6.66g	20%
Vitamin C	11.7mg	29%
Iron	0.8mg	7%
Calcium	157.3mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.8

Points
6

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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