- 1 (7.6-oz.) pkg. Old El Paso™ Spanish Rice
- 1 cup frozen soy-protein burger crumbles (from 12-oz. pkg.)
- 2 1/2 cups water
- 1 tablespoon margarine or butter
- 1 tablespoon tomato paste
- 2 oz. (1/2 cup) shredded Monterey Jack cheese
Step 1 In medium skillet or saucepan, combine rice, contents of seasoning mix packet, frozen protein crumbles, water, margarine and tomato paste; stir until well mixed. Bring to a boil over high heat. Reduce heat; cover and simmer 20 minutes.
Step 2 Remove from heat; uncover. Sprinkle cheese over top. Let stand 5 to 10 minutes or until moisture is absorbed and cheese is melted.
NutritionCalories600(Calories from Fat140),Total Fat16g(Saturated Fat6g,),Cholesterol25mgSodium1730mgTotal Carbohydrate91g(Dietary Fiber6g Sugars4g),Protein24g;% Daily Value*:Vitamin A20%;Vitamin C15%;Calcium40%;Iron35%; Exchanges:6 Starch; 6 Other Carbohydrate; 1 Lean Meat; 1 1/2 Fat; *Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsOne-half pound of browned lean ground beef can be used in place of Harvest Burgers.
To spice up this recipe, use pepper Jack cheese in place of the Monterey Jack cheese.
To transform this recipe into a quick hand-held supper, roll the cooked rice mixture in soft flour tortillas.