Rotel-a-roni
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (10 oz) diced Rotel tomatoes, with liquid |
| 1 | pack | Rice-A-Roni, Spanish style |
| 2¼ | cup | Water (or whatever the package states) |
| 2 | tablespoons | Additional water (makes up for smaller can of tomatoes) |
Directions
~-------------------Optional------------------------------------------ 2-3 Tablespoons nutritional yeast Saute the rice/vermicelli mix in a *dry* nonstick pan until its golden brown (don't try adding water or broth, it will stick; just dry-cook it)
Add the water, tomatoes, and seasoning packet, bring to a boil, cover, and cook for 20 minutes (basically just what the package says to do).
Spoon onto plates, and sprinkle with nutritional yeast (I think this last step *really* makes the dish).
** I missed Rice-A_Roni when I went low-fat, so I was very happy to find that the Spanish Style is pretty low-fat as boxed; about 1g fat per serving, 6 servings per box. If I wasn't so lazy, I'm sure I could make up with a dish that dry-frys vermicelli and rice, then cooks it with broth and spices, but at this point in my busy life, having a box in my cupboard is a bit easier. Posted by tls@... (Tracey Sconyers) to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)