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Fiesta Rice and Vermicelli

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  • Prep 3 min
  • Total 30 min
  • Servings 6
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Dinner ready in 30 minutes! Enjoy this cheesy skillet made using rice, beans and corn – a flavorful fiesta!
Updated Aug 20, 2010
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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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

265 Calories, 11g Total Fat, 14g Protein, 38g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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