Free Recipe Rotel-A-Roni

Recipe Type: V Recipes

Recipe Preparation: boil

Cooking Ingredients for Rotel-A-Roni Recipe

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)

Rotel-A-Roni Preparation

~—-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)

Cooking Temperature:

Recipe Serves: 2

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