Southwestern Vegetables & Rice

By carvalhohm

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

Preparation

Step 1

In Dutch oven, combine first seven ingredients. Bring to boil. Stir in rice. Remove from heat; cover and let stand for 5-7 minutes or until rice is tender. Sprinkle with cheese.