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  1. 1. Add garlic, jalapeno, brown rice, broth, chiles, beans, salsa, corn, chili powder, cumin, pepper, salt and bay leave to the slow cooker. Stir to combine.
  2. 2. Cover and cook on HIGH for about 3 hours, or until rice is cooked through.
  3. 3. Discard the bay leaf. Sprinkle cheddar over the top and let it melt. It will only take a couple of minutes.
  4. 4. Top individual servings with cilantro, a dollop of sour cream and avocados.
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