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Rotel A Roni

Recipe name:
Rotel A Roni

Recipe category:
Rice

What are your thoughts about this delightful dish?

Recipe details: Rotel-A-Roni

1 cn (10 oz) diced Rotel -tomatoes, with liquid 1 pk -A-Roni, Spanish style 2 1/4 c Water (or whatever the -package states) 2 tb Additional water (makes up -for smaller can of -tomatoes) ~ ---Optional -- 2-3 Tablespoons nutritional yeast Saute the rice/vermicelli mix in a *dry* nonstick pan until its golden brown (don't try adding water or broth, it will stick; just dry-cook it) Add the water, tomatoes, and seasoning packet, bring to a boil, cover, and cook for 20 minutes (basically just what the package says to do). Spoon onto plates, and sprinkle with nutritional yeast (I think this last step *really* makes the dish). ** I missed -A_Roni when I went low-fat, so I was very happy to find that the Spanish Style is pretty low-fat as boxed; about 1g fat per serving, 6 servings per box. If I wasn't so lazy, I'm sure I could make up with a dish that dry-frys vermicelli and rice, then cooks it with broth and spices, but at this point in my busy life, having a box in my cupboard is a bit easier. Posted by tls@Rational.COM (Tracey Sconyers) to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

Your opinion:
What do you like / dislike about the recipe? Did it come out the way you expected it?

Rotel A Roni

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