Assembly instructions:

Place cheese in medium bag.

Put all other ingredients in large bag. Remove excess air, seal, staple bags together above the seal, and freeze.

Cooking instructions:

Thaw.

Slow cooker: high 2 hours or low 3-4 hours. Top with cheese, cover, and cook 10 more minutes to allow cheese to melt.

Skillet: bring to bubbling over medium heat, turn heat to low, cover, and simmer for 15 minutes. Sprinkle cheese and let melt for 10 minutes before serving.

Instant pot: add to instant pot and cook on high pressure for 8 minutes with a natural release for 5 minutes and then quick release. Sprinkle cheese and allow to melt while on the keep warm function.

Serve over rice. Optional: top with cilantro.