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Easy Mexican Rice

Ingredients (use vegan versions): 1 box Rice-A-Roni Spanish Rice Mix 2 tablespoon non-hydrogenated vegan margarine 2 Cups hot water 2 Cups chopped fresh tomatoes (canned work fine, but drain and chop before putting them in; adjust to taste) 1 16 oz,
can pinto beans, drained and rinsed 1 4 oz. can chopped green chilies (adjust to taste) Directions: Combine rice-vermicelli mix and margarine in a large pot. Saute over medium heat until vermicelli is lightly browned. Stir in hot water, contents of seasoning packet, beans, green chilies, and tomatoes. Bring to a boil; cover and reduce heat. Simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir before serving. Menu mates: green salad and mexican vegan cornbread muffins. Serves: 3 to 4 Preparation time: 25 minutes more Free recipe and All Free recipe

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