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Prep 3min
Total30min
Servings6
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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)
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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.
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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.
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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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