| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Digest, Fatfree, Vegan | 2 | Servings | |
INGREDIENTS
| 1 | 10 oz diced Rotel | |
| tomatoes with liquid | ||
| 1 | Rice-A-Roni, Spanish style | |
| 2 1/4 | c | Water, or whatever the |
| package states | ||
| 2 | T | Additional water, makes up |
| for smaller can of | ||
| tomatoes |
INSTRUCTIONS
~-------------------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) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 51
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 327.7mg
Potassium: 586.5mg
Carbohydrates: 11.7g
Fiber: 3.1g
Sugar: 7.2g
Protein: 2.4g