* 1 package (10 oz) frozen chopped spinach, partially thawed but not drained
* 1 1/2 cups white rice
* 1 can (10 3/4 oz) cream of mushroom soup
* 2 cups water
* 1 can (4 oz) diced green chiles
* 1 can (15 1/4 oz) whole kernel corn, drained
* 1/2 teaspoon garlic powder
* 1 cup shredded sharp cheddar cheese
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1. Put everything except the cheese in crock pot. Stir well.
2. Cover and cook on high for about 2 hours, rice should be tender but not mushy.
3. Top with cheese. Cook, covered, for another 5 minutes.
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