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
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|Serving Size: 1 Serving (570g)|
|Recipe Makes: 6|
|Calories from Fat: 99 (7%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 20.4mg||6 %|
|Sodium 490.4mg||17 %|
|Potassium 615.3mg||16 %|
|Total Carbohydrate 283.2g||83 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 270.9g|
|Protein 31g||44 %|
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Calories per serving: 1377
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