Fiesta Rice and Vermicelli

 

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)

• 1 Melt margarine in 12-inch nonstick skillet over medium heat. Stir in rice and vermicelli mix. Cook, stirring constantly, until golden brown.
• 2 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.
• 3 Stir in vegetables and beans. Cook until hot. Sprinkle with cheese.