Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 2 cups | Water |
| 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.