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Southwestern Vegetables & Rice

Short on time? Here's a spicy, satisfying supper that comes together in minutes. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    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

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.

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Reviews

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Average Rating:
  • 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.