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McPhersonSentinel - McPherson, KS
  • What's for dinner: Southwestern vegetables and rice

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  • 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
    • 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.
    Nutritional Facts: 1-1/2 cups equals 502 calories, 15 g fat (6 g saturated fat), 25 mg cholesterol, 1,629 mg sodium, 62 g carbohydrate, 7 g fiber, 29 g protein.

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