Southwestern Vegetables & Rice

Southwestern Vegetables & Rice

from tasteofhome.com
1 servings

Short on time? Here's a spicy, satisfying supper that comes together in minutes. —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 (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

  1. 1

    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.