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) ~-------------------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)