Saute the rice/vermicelli mix in a *dry* nonstick pan until its golden brown (don't 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). ** I missed Rice-A_Roni when I went low-fat, so I was very happy to find that the Spanish Style is pretty low-fat as boxed; about 1g fat per serving, 6 servings per box. If I wasn't so lazy, I'm sure I could make up with a dish that dry-frys vermicelli and rice, then cooks it with broth and spices, but at this point in my busy life, having a box in my cupboard is a bit easier.