Crockpot Rice, Corn, and Spinach Casserole
10 ounce package frozen chopped spinach, partially thawed but not drained
1 1/2 cups white rice, uncooked
10 3/4 ounces condensed cream of mushroom soup (canned or homemade)
2 cups water
4 ounces diced green chiles
1 can (15 1/4 ounces) whole kernel corn, drained
1/2 teaspoon garlic powder
1 cup shredded sharp Cheddar cheese
1. Combine the undrained spinach, rice, soup, water, chiles, corn, and garlic powder in a 3 1/2 or 4 quart slow cooker. Mix well.
2. Cook on HIGH for 2 to 2 1/2 hours, or just until the rice is tender.
3. Sprinkle the cheese on top, cover and cook 5 minutes longer, until the cheese is melted.