Mexican Rice with Cheddar

This is a recipe Rach and I converted from a meat recipe.  We paired it with corn rounds, home-made guacamole, salsa and sour cream.

You will need:

• Vegetable oil
• 1 onion, chopped
• 1 red pepper, chopped
• 2 cloves garlic, crushed
• 1/2 tsp. chili flakes
• 1 jalapeno, chopped
• 1 cup taco sauce
• 2 1/2 cups water
• 1 cup uncooked rice
• 1 Knorr vegetable cube
• 1 can kidney beans, drained and rinsed
• 1 can corn, drained and rinsed
• 1 1/2 cups salsa
• 2 cups cheddar, grated
• 1 cup TVP
• 2 tbsp. chili powder
• 2 tbsp. cumin

Saute onion, pepper, jalapeno, garlic and chili flakes in oil until starting to soften.  Add in chili powder and cumin until spices are fragrant.

Add in all other ingredients except cheese.  Bring to a boil, reduce heat and simmer for about half an hour until water is absorbed and rice is tender.  Add more water if necessary.  Stir and cheddar and serve. No salt or pepper needed on this one.

We used the corn rounds to scoop up the rice with our condiments.