Fast, Fun, and Tasty Spanish Rice Soup (Vegetarian)

1 (14.5 ounce) can diced tomatoes, undrained

salt and ground black pepper to taste

1 (16 ounce) can chili beans in sauce, undrained

1 (11 ounce) can Mexican-style corn, undrained

1 (4 ounce) can fire-roasted diced green chiles

1 cup water

½ cup instant rice

¼ cup shredded Cheddar cheese

Pour tomatoes into a saucepan; add salt and ground black pepper. Mash tomatoes with a potato masher. Add chili beans, Mexican-style corn, green chiles, and water; mix gently. Stir in rice. Cover pan; simmer over medium-low heat until rice is cooked, about 30 minutes. Top with shredded Cheddar cheese.