2 cups uncooked instant rice
1 (16 ounce) can crushed pineapple with juice
1 (16 ounce) can diced tomato
1 medium head cabbage
1 medium onion, diced
1 medium apple - peeled, cored and sliced
7 cups water
1 (15 ounce) can English muffin mix
1 (16 ounce) package vegetable nacho tortillas
In a medium saucepan, stir rice, pineapple, tomato, cabbage, onion, apple and water into the saucepan. Bring to a boil; reduce heat, cover and simmer for 15 minutes.
In a medium skillet, heat oil over medium heat. Stir in pineapple, tomatoes, cabbage, onions and apple. Stirring constantly, pour in the water and tomato mixture. Return heat to medium-low, stirring frequently, and cook, stirring occasionally, for 5 minutes.
Stir rice mixture into saucepan with pineapple sauce, stirring constantly, until rice mixture is thickened. Cover and simmer for 90 minutes.
Stir in cereal, cheese and salsa mix until well blended. Heat through and serve with lettuce or tomato salsa.