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Fiesta Rice and Vermicelli
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Prep Time:
3 minutes
Total Time:
30 minutes
30-minute cheesy skillet with rice, beans, and corn - a flavorful fiesta!
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)
Instructions:
  • In a large nonstick skillet over medium heat, melt the margarine. Add the rice and vermicelli mix, stirring constantly until golden brown.
  • Combine the seasoning packet, water, chili powder, and salsa in the pot. Bring to a boil, then lower the heat. Cover and let simmer for 15 to 20 minutes, stirring occasionally, until the rice is tender.
  • Add in the colorful medley of fresh vegetables and hearty beans. Heat everything until it's steaming hot, then finish by generously sprinkling with savory cheese.

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