Hearty Spanish Rice - Vegetarian

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
3	cups	cooked rice
1	pound	Morning Star Crumbles
1	small	onion -- minced
2	cloves	garlic -- minced
14 1/2	ounces	tomatoes with green chilies -- drained
4	ounces	green chilies -- drained
8	ounces	no salt added tomato sauce
2	tablespoons	chili powder
1	teaspoon	cumin powder
1/4	teaspoon	Tabasco sauce
1	tablespoon	olive oil
1/2	teaspoon	salt
1/2	teaspoon	cayenne pepper
1	tablespoon	Worcestershire sauce

Heat oven to 350°F.

In large skillet add the olive oil, onion, garlic and crumbles. Cook until onion and garlic have softened. Drain.

Add tomatoes, chilies, tomato sauce, Tabasco sauce, chili powder and cumin. Cook until heated through.

Add rice to beef/tomato mixture. Stir until well combined. Put in a 2 quart casserole.

Bake in 350°F oven, uncovered, for 30 minutes.

Makes 8 servings.

Per Serving: 225 Calories; 5g Fat (19.3% calories from fat); 14g Protein; 33g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 638mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.