Southwestern Vegetables & Rice Recipe

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Ingredients:

Serving

1 can (14-1/2 oz) fire-roasted diced tomatoes, undrained
1 package (12 oz) frozen vegetarian meat crumbles, thawed
1 package (12 oz) frozen southwestern corn, thawed
1 can (10-3/4 oz) condensed tomato soup, undiluted
1 cup water
1 tsp ground cumin
1/4 tsp salt
1 cup uncooked instant rice
1 cup (4 oz) 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	137.08 Kcal (574 kJ)
Calories from fat	24.23 Kcal
		% Daily Value*
Total Fat	2.69g	4%
Cholesterol	10.06mg	3%
Sodium	286.01mg	12%
Potassium	86.92mg	2%
Total Carbs	22.19g	7%
Sugars	0.93g	4%
Dietary Fiber	0.67g	3%
Protein	5.11g	10%
Vitamin C	1.1mg	2%
Vitamin A	0.1mg	2%
Iron	2mg	11%
Calcium	71.9mg	7%

Amount Per 100 g
Calories	114.87 Kcal (481 kJ)
Calories from fat	20.3 Kcal
		% Daily Value*
Total Fat	2.26g	4%
Cholesterol	8.43mg	3%
Sodium	239.66mg	12%
Potassium	72.83mg	2%
Total Carbs	18.59g	7%
Sugars	0.78g	4%
Dietary Fiber	0.57g	3%
Protein	4.28g	10%
Vitamin C	0.9mg	2%
Vitamin A	0.1mg	2%
Iron	1.7mg	11%
Calcium	60.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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