| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Veg05 |
6 |
servings |
INGREDIENTS
| 10 |
oz |
Packaged frozen chopped spinach |
|
|
Partially thawed but not drained |
| 1 1/2 |
c |
Converted white rice |
| 10 3/4 |
oz |
Canned cream of mushroom soup |
| 2 |
c |
Water |
| 4 |
oz |
Canned diced green chiles |
| 15 1/4 |
oz |
Canned whole kernel corn; drained |
| 1/2 |
ts |
Garlic powder |
| 1 |
c |
Shredded sharp Cheddar cheese |
INSTRUCTIONS
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 3 1/2- 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.
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