3 cups of rice cooked in beef broth, juice from a can of chopped tomatoes, and a table spoon of tex mex seasoning. Next, in a large pot, I cooked mushrooms, chopped onion, the large can of diced tomatoes, 1 cup corn kernels, finely chopped spinach, and a can of kidney beans, topped with a tbs of cilantro. Added the 3 cups of rice to the veggies and beans and stirred, then warmed.