Ingredients: Rice, Wheat Flour, Salt, Sugar, Onion Powder, Garlic Powder, Natural Flavor, Monosodium Glutamate, Dried Parsley, Chicken Broth, Chicken Fat, Turmeric (Color), Basil, Hydrolyzed Corn Protein, Hydrolyzed Corn Gluten, Iron (iii) Phosphate, Niacinamide, Disodium Guanylate, Disodium Inosinate, Thiamine Mononitrate, Folic Acid, Riboflavin Contains: Wheat, Corn, Gluten

Ingredients: Rice, Wheat Flour, Salt, Sugar, Onion Powder, Garlic Powder, Natural Flavor, Monosodium Glutamate, Dried Parsley, Chicken Broth, Chicken Fat, Turmeric (Color), Basil, Hydrolyzed Corn Protein, Hydrolyzed Corn Gluten, Iron (iii) Phosphate, Niacinamide, Disodium Guanylate, Disodium Inosinate, Thiamine Mononitrate, Folic Acid, Riboflavin Contains: Wheat, Corn, Gluten

Rice range top directions: what you need: 2 tablespoons margarine or butter; 2-1/2 cups water. 1. in a large skillet, combine rice-vermicelli mix and margarine or butter. saute over medium heat until vermicelli is golden brown, stirring frequently. 2. slowly stir in water 4 and special seasonings; bring to a boil. 3. cover and reduce heat to low. simmer 15 to 20 minutes or until rice is tender. let stand 3 to 5 minutes before serving. 3 cups prepared. microwave directions: in 2-quart microwaveable bowl, combine rice-vermicelli mix and 2 tablespoons of margarine or butter. microwave uncovered at high 1 minute. stir. microwave at high 1-2 more minutes or until vermicelli is golden brown. remove and stir in 2-2/3 cups water and special seasonings. cover; microwave at high 17-20 minutes or until rice is tender. let stand 3-5 minutes before serving. microwave ovens vary; adjust times as needed. less fat directions: follow range top or microwave directions, except substitute margarine with 1/2 tablespoon olive oil. fat reduced to 3 g from 8 g per serving, with saturated fat reduced to 0 g from 1.5 g and trans fat reduced to 0 g from 1.5 g per serving, 25 calories from fat per serving.

Rice range top directions: what you need: 2 tablespoons margarine or butter; 2-1/2 cups water. 1. in a large skillet, combine rice-vermicelli mix and margarine or butter. saute over medium heat until vermicelli is golden brown, stirring frequently. 2. slowly stir in water 4 and special seasonings; bring to a boil. 3. cover and reduce heat to low. simmer 15 to 20 minutes or until rice is tender. let stand 3 to 5 minutes before serving. 3 cups prepared. microwave directions: in 2-quart microwaveable bowl, combine rice-vermicelli mix and 2 tablespoons of margarine or butter. microwave uncovered at high 1 minute. stir. microwave at high 1-2 more minutes or until vermicelli is golden brown. remove and stir in 2-2/3 cups water and special seasonings. cover; microwave at high 17-20 minutes or until rice is tender. let stand 3-5 minutes before serving. microwave ovens vary; adjust times as needed. less fat directions: follow range top or microwave directions, except substitute margarine with 1/2 tablespoon olive oil. fat reduced to 3 g from 8 g per serving, with saturated fat reduced to 0 g from 1.5 g and trans fat reduced to 0 g from 1.5 g per serving, 25 calories from fat per serving.