Vegan Semi-Homemade Rice and Canned Noodle Soup

1 cup uncooked rice (I used Japanese rice)

1 1/2 cups water

2 cans Amy's no chicken noodle soup ($2.99 each @ Target or $3.49 each @ Sprouts) or 4 cups homemade no chicken noodle soup

1/2 cup chicken substitute cut into 1" pieces if needed (I used about 16 pieces Trader Joe's vegan orange chicken without sauce)

2 slices Daiya cheddar (optional)

Cook rice in a rice cooker or combine rice and water in a pot, bring to a boil, reduce heat to low and simmer for 20 minutes or until cooked. Remove for heat and let stand for 10 minutes.

Cook chicken substitute according to package directions or if desired microwave covered for 30 seconds.

Divide rice evenly into two large (4 cup) or four small (2 cup) pyrex bowls or microwave safe containers. 

Divide soup evenly into bowls or containers on top of rice. Divide chicken substitute pieces evenly into bowls or containers and mix well making sure to cover chicken pieces with rice to make sure they don't harden on top from being microwaved for a long time.

Top with cheddar if desired and heat in a pot or microwave 2-3 minutes. Break apart cheese slice and mix in to melt. Let cool until warm enough to serve. Makes 4 servings.