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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