Fiesta Rice And Vermicelli Recipe

Ingredients

2

tablespoons margarine or butter

1

package (6.8 ounces) rice and vermicelli mix with Spanish seasonings

2

cups water

1

teaspoon chili powder

1

jar (16 ounces) thick-and-chunky salsa

1

package (16 ounces) frozen corn, broccoli and red peppers

1

can (15 to 16 ounces) pinto beans, rinsed and drained

1

cup shredded Cheddar cheese (4 ounces)

Preparation

Melt margarine in 12-inch nonstick skillet over medium heat. Stir in rice and vermicelli mix. Cook, stirring constantly, until golden brown.

Stir in contents of seasoning packet, water, chili powder and salsa. Heat to boiling; reduce heat to low. Cover and simmer 15 to 20 minutes, stirring occasionally, until rice is tender.

Stir in vegetables and beans. Cook until hot. Sprinkle with cheese.

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