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
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
-
Step1Melt margarine in 12-inch nonstick skillet over medium heat. Stir in rice and vermicelli mix. Cook, stirring constantly, until golden brown.
-
Step2Stir 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.
-
Step3Stir 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:
Tips from the Betty Crocker Kitchens
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