Recipe - Rotel-A-Roni

1 cn (10 oz) minced Rotel
tomatoes, with liquid
1 pack RiceARoni, Spanish style
2 One fourth cup Water (or whatever the
package states)
2 tablespoon Additional water (makes up
for smaller can of
tomatoes)

~Optional 23
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 drycook 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 RiceA_Roni when I went lowfat, so I was very happy to find
that the Spanish Style is pretty lowfat 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 dryfrys 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 AprilMay 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip