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Last updated 6/12/2012 1:20:55 AM. Recipe ID 52881. Report a problem with this recipe.
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      Title: Rotel-a-roni
 Categories: Vegetarian, Digest
      Yield: 2 Servings
      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
  ~------------- 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
  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)

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Recipe ID 52881 (Apr 03, 2005)

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