Rotel-a-roni

Yield: 2 Servings

Ingredients:

1 cn (10 oz) diced Rotel -tomatoes with liquid
1 pk Rice-A-Roni Spanish style
2 1/4 c Water (or whatever the -package states)
2 tb Additional water (makes up

Instructions:

-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@Rational.COM (Tracey Sconyers) to Fatfree From Fatfree Digest April-May 1994 Formatting by Sue Smith (using MMCONV)