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Rice Corn and Spinach Casserole

10 ounces packaged frozen chopped spinach, partially thawed but not drained
1 1/2 cups converted white rice
10 3/4 ounces canned cream of mushroom soup
2 cups water
4 ounces canned diced green chiles
15 1/4 ounces canned whole kernel corn -- drained
1/2 teaspoon garlic powder
1 cup shredded sharp Cheddar cheese


In a 3 1/2- or 4-quart slow cooker, combine the undrained spinach, rice, undiluted soup, water, chiles, corn, and garlic powder. Mix well.

Cover and cook on the high heat setting 2 to 21/4 hours, or just until the rice is tender but not mushy.

Sprinkle the cheese on top, cover, and cook 5 minutes longer, or until the cheese is melted. Serve immediately.

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