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Spray the inside of a 3-4 quart slow cooker with non-stick spray.
Chop up the onion.
If using canned beans, rinse in a colander placed in the sink (until no more foam appears) and let the beans drain.
Put diced onion, minced garlic, black beans, rice, vegetable broth, diced green chiles, ground cumin, Mexican oregano, and Sazon (if using) into the slow cooker.
Cook on high for 1 hour 30 minutes. (If you have an older model slow cooker or use a different type of brown rice, your cooking time may be longer.)
Cut 6 sticks Mozzarella string cheese into slices (or cut 6 oz. cheese into cubes if not using string cheese.)
Gently stir the cheese into the rice and bean mixture and cook 20-30 minutes more, or until the rice is done and the cheese is melting.
Chop up desired amount of green onions.
Turn off heat, stir in the green onions, and serve hot with salsa, diced avocado, and/or sour cream to add at the table.