Low Fat Mexi Rice & Beans

1 16-oz can Mexican style beans
1 16-oz canned crushed tomatoes, low sodium if available
1 1/2 cups converted rice (uncooked)
1 large onion, diced
1 4-oz can chopped green chiles
2 cloves garlic, minced
1 1/2 cups low fat cheddar cheese, grated/shredded (divided in half)

Spray slow cooker with non-stick cooking spray and add beans, tomatoes, rice, onion, chiles, garlic and half the cheddar cheese (3/4 cup). Stir, cover crock pot and cook on low for 6-7 hours. In last hour of cooking, sprinkle remaining 3/4 cup of cheese on top. Serve.