Mexican Tofu-Rice Skillet

 

1

package (12 oz) extra-firm tofu packed in water, drained

1

cup frozen whole kernel corn (from 1-lb bag)

1

can (14.5 oz) diced tomatoes with green chilies, undrained

1

package (5.6 oz) Spanish rice-flavor rice and pasta blend mix in tomato sauce

1 1/4

cups water

1

cup shredded Mexican cheese blend (4 oz)

1 1/2

cups shredded lettuce

1

large tomato, seeded, chopped (1 cup)

4

medium green onions, sliced (1/4 cup)

• 1 Place drained tofu between 2 layers of paper towels; press gently to remove as much water as possible. Cut into 1/2-inch cubes; set aside.
• 2 In 12-inch nonstick skillet, mix corn, diced tomatoes with chilies, contents of rice mix package and water. Gently stir in tofu. Heat to boiling. Reduce heat to low; cover and simmer 12 to 14 minutes, stirring occasionally, until rice is tender.
• 3 Remove skillet from heat. Sprinkle cheese over rice mixture. Cover; let stand 4 to 5 minutes or until liquid is absorbed and cheese is melted. Top with lettuce, chopped tomato and onions.