Ingredients
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained1 package (12 ounces) frozen vegetarian meat crumbles, thawed1 package (10.8 ounces) frozen southwestern corn, thawed1 can (10-3/4 ounces) condensed tomato soup, undiluted1 cup water1 teaspoon ground cumin1/4 teaspoon salt1 cup uncooked instant rice1 cup shredded Monterey Jack cheese
Preparation
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.
