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Southwestern Vegetables & Rice Recipe

Southwestern Vegetables & Rice Recipe photo by Taste of Home

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Short on time? Here's a spicy, satisfying supper that comes together in moments. —Taste of Home Test Kitchen

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Southwestern Vegetables & Rice Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 package (12 ounces) frozen vegetarian meat crumbles, thawed
1 package (12 ounces) frozen Southwestern corn, thawed
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water
1 teaspoon ground cumin
1/4 teaspoon salt
1 cup uncooked instant rice
1 cup (4 ounces) shredded Monterey Jack cheese

Directions

In a Dutch oven, combine the first seven ingredients. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5-7 minutes or until rice is tender. Sprinkle with cheese. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 502 calories, 15 g fat (6 g saturated fat), 25 mg cholesterol, 1,629 mg sodium, 62 g carbohydrate, 7 g fiber, 29 g protein.

Originally published as Southwestern Vegetables & Rice in Simple & Delicious October/November 2011, p31

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Southwestern Vegetables & Rice

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(1-1) of 1 reviews

Reviewed on Nov. 05, 2011 by amfair

I made this dish and substituted 1lb browned and drained ground beef for the vegetarian meat crumbles - very good. I would definitely make this again.