Meals Matter

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Contributed By: happyone
cookbook

Quick, easy and good

Ingredients

1 10oz Package frozen spinach, not drained

1-1/2 cups Converted white rice

1 can Cream of mushroom soup

2 cups Water

15-1/4 ounce Can kernel corn, drained

4 cloves Garlic (crushed)

1 cup Shredded Cheddar cheese

Preparation

In a 4qt slow cooker, combine spinach, rice undiluted soup, water, corn, and garlic.

Mix well.

Cover and cook on high 2 - 2-1/2 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

Cook's Notes

Good as a vegetarian main course or a side dish with grilled meat or chicken. I like to eat it with a tomato salad.

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