Skip to Content
Menu

Fiesta Rice and Vermicelli

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Aug 20, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Dinner ready in 30 minutes! Enjoy this cheesy skillet made using rice, beans and corn – a flavorful fiesta!

Fiesta Rice and Vermicelli

  • Prep Time 3 min
  • Total 30 min
  • Servings 6
  • Ingredients 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

  • Step 
    1
    Melt margarine in 12-inch nonstick skillet over medium heat. Stir in rice and vermicelli mix. Cook, stirring constantly, until golden brown.
  • Step 
    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.
  • Step 
    3
    Stir in vegetables and beans. Cook until hot. Sprinkle with cheese.

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.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved