Yield: 2 servings

Measure 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)

~-------------------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)

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