Mexican-Style Rice and Cheese

1 can (16oz) red beans
1 can (14 /12 oz) diced tomatoes with green chlies, undrained
2 c (8oz) shredded Monterey Jack or Colby cheese, divided
1 ½ c uncooked long grain rice
1 large onion, finely chopped
½ pkg (4 oz) cream cheese
3 cloves garlic, minced

1- Grease slow cooker well. Combine beans, tomatoes with juice, 1 cup cheese, rice, onion, cream cheese and garlic in slow cooker; mix well.
2- Cover; cook on LOW 6-9 hours.
3- Sprinkle with remaining 1 cup cheese just before serving.