Yield: 6 servings
|10 ounces||Packaged frozen chopped spinach|
|\N \N||Partially thawed but not drained|
|1½ cup||Converted white rice|
|10¾ ounce||Canned cream of mushroom soup|
|4 ounces||Canned diced green chiles|
|15¼ ounce||Canned whole kernel corn; drained|
|½ teaspoon||Garlic powder|
|1 cup||Shredded sharp Cheddar cheese|
This savory dish doubles as a vegetarian main course or a side dish to serve with grilled meats or chicken.
MAKES 6 TO 8 SERVINGS
1. In a 3½- or 4-quart electric slow cooker, combine the undrained spinach, rice, undiluted soup, water, chiles, corn, and garlic powder. Mix well.
2. Cover and cook on the high heat setting 2 to 21/4 hours, or just until the rice is tender but not mushy.
3. Sprinkle the cheese on top, cover, and cook 5 minutes longer, or until the cheese is melted. Serve immediately.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.