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Southwestern Vegetables & Rice

Name: Southwestern Vegetables & Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained; 1 package (12 ounces) frozen vegetarian meat crumbles, thawed; 1 package (10.8 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 shredded Monterey Jack cheese

1 review

Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

4 servings

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

Southwestern Vegetables & Rice Recipe photo by Taste of Home

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Ingredients

1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 package (12 ounces) frozen vegetarian meat crumbles, thawed
1 package (10.8 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 shredded Monterey Jack cheese

Directions

In a Dutch oven, combine the first 7 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.

Nutrition Facts

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

Southwestern Vegetables & Rice

Total Time

Makes

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