Southwestern Vegetables & Rice |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Short on time? Here's a spicy, satisfying supper that comes together in moments. 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:
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.
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