Fiesta Rice and Vermicelli

Fiesta Rice and Vermicelli

Dinner ready in 30 minutes! Enjoy this cheesy skillet made using rice, beans and corn – a flavorful fiesta!

Prep Time

03

Minutes

Total Time

30

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Turkey Fiesta Rice and Vermicelli
Add 1/2 pound ground turkey with rice and vermicelli mix in step 1. Cook until no longer pink; drain if desired. Continue as directed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 265
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 5g,),
  • Cholesterol 20mg;
  • Sodium 720mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 10g,
  • Protein 14g;
*Percent Daily Values are based on a 2,000 calorie diet.