Southwestern Vegetables & Rice Recipe
Southwestern Vegetables & Rice Recipe photo by Taste of Home
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Southwestern Vegetables & Rice Recipe

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Short on time? Here's a spicy, satisfying supper that comes together in moments. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1-1/2 cups: 502 calories, 15g fat (6g saturated fat), 25mg cholesterol, 1629mg sodium, 62g carbohydrate (16g sugars, 7g fiber), 29g protein.


  1. 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.
Originally published as Southwestern Vegetables & Rice in Simple & Delicious October/November 2011, p31

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amfair User ID: 3468674 115491
Reviewed Nov. 5, 2011

"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."

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