Instructions: If using margerine, saute the rice-a-roni according to package directions. I like to simply saute the rice/vermicelli mix in a

*dry* nonstick pan until its golden brown (dont 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).

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