Vegetable Rice Casserole

1 16-ounce package frozen loose-pack cauliflower, broccoli and carrots
1 15-ounce can garbanzo beans, rinsed and drained
1 10 3/4-ounce can condensed cream of celery or cream of mushroom soup
1 cup instant white rice
1/2 of a 15-ounce jar (about 1 cup) process cheese sauce
1 cup water

In a 3 1/2 or 4 quart slow cooker place frozen vegetables and beans. In a bowl combine soup, uncooked rice, cheese sauce and water. Pour over the vegetables.

Cover and cook on LOW for 3 1/2 to 4 1/2 hours or until vegetables and rice are tender. Stir well before serving.

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