Rice, Corn, and Spinach Casserole

10 oz. package frozen chopped spinach, partially thawed
but not drained
1 1/2 cups favorite 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 tsp garlic powder
1 cup shredded sharp Cheddar cheese

In your crockpot, 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 2 1/4 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.