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 (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 shredded Monterey Jack cheese

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

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 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.

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.

Originally published as Southwest Veggies 'n' Rice in Simple & Delicious October/November 2011

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amfair

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.