Rice, Corn, and Spinach Casserole (Recipe)

This savory dish doubles as a vegetarian main course or a side dish to serve with grilled meats or chicken.

Ingredients

1 (10 ounce) package frozen chopped spinach, partially thawed but not drained

1 1/2 cups converted white rice

1 (10 3/4 ounce) can cream of mushroom soup

2 cups water

1 (4 ounce) can diced green chiles

1 (15 1/4 ounce) can whole kernel corn, drained

1/2 teaspoon garlic powder

1 cup shredded sharp Cheddar cheese

Steps

1.  In a 3/4 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 2 1/4 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.