| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegan, Digest, Fatfree |
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 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
A Message from our Provider:
“How can a moral wrong be a civil right?”