Santa Fe Rice and Beans

2 cups cooked rice
2 cups frozen corn (I ended up with only 1 cup of canned corn)
16 oz. can Pinto Beans (I used Spicy Chili Beans)
1 can diced Rotel brand tomatoes (tomatoes and green chilies) I ended up using the spicy Rotel instead of mild, adjust to your taste
4 oz. Velveeta Lite

In crock pot, add cooked rice, then add corn, pinto beans, Rotel, then chunk up cheese. Cook on low until all cheese is melted and the mixture is thoroughly heated. (Took mine about an hour or so) More than 1 hour, maybe 3 in crockpot on low heat
*At first I thought it wouldn’t be cheesy enough – but when it was done, it was.