Rice, Creamy Four Cheese Flavor

Nutritional Info

Nutrition Facts

3 servings per container
Serving Size: 2 oz (56 g)

 as packaged1 cup prep without meat
     Calories from Fat40110

Amount Per Serving and/or % Daily Value*

Total Fat4.5 g (7%)12 g (18%)
     Saturated Fat2.5 g (11%)3.5 g (19%)
     Trans Fat0 g1.5 g
Cholesterol5 mg (1%)5 mg (1%)
Sodium660 mg (27%)740 mg (31%)
Total Carbohydrate37 g (12%)37 g (12%)
     Dietary Fiber1 g (5%)1 g (5%)
     Sugars3 g3 g
Protein6 g6 g

Vitamin A0%6%
Vitamin C0%0%
Folic Acid15%15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

6.4 oz.

for Personal Shopping

Rice, Creamy Four Cheese Flavor
Product Details

The San Francisco treat. Tender rice with a mix of four creamy cheeses and other natural flavors. Add meat to make Rice-A-Roni a meal! Quality guaranteed. For more great recipes, visit www.ricearoni.com.


Rice, Wheat Flour, Durum Wheat Semolina, Partially Hydrogenated Palm Oil (Adds a Dietarily Insignificant Amount of Trans Fat), Salt, Cheddar, Parmesan, Romano and Blue Cheese (Milk, Cheese Cultures, Salt, Enzymes), Reduced Lactose Whey, Whey, Corn Syrup (Dried), Onions (Dried), Palm Oil, Corn Starch-Modified, Monosodium Glutamate, Natural Flavor, Cream, Sugar, Nonfat Milk, Sodium Caseinate, Partially Hydrogenated Soybean Oil (Adds a Dietarily Insignificant Amount of Trans Fat), Enzyme Modified Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes, Sorbic Acid), Autolyzed Yeast Extract (Dried), Lactic Acid, Parsley (Dried), Citric Acid, Annatto Extract Color, Niacin, Soy Lecithin, Ferric Orthophosphate, Ferrous Sulfate, Thiamin Mononitrate, Folic Acid, Riboflavin.


Contains wheat, soy and milk ingredients.


Range Top: What You Need: 2 tablespoons margarine or butter; 2-1/4 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 and bring to a boil. 3. Cover and reduce heat to low. Simmer 15 to 20 minutes or until rice is tender. A thin layer of water (about 2 or 3 tablespoons) will remain at end of cook time. 4. Stir in special seasonings. Remove from heat. Let stand 3 minutes before serving. 3 cups prepared. Microwave: 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 2-3/4 cups water and special seasonings. Microwave uncovered, at high 18-21 minutes or until rice is tender. Let stand 3 minutes before serving. Microwave ovens vary; adjust times as needed. Less Fat: Follow Range Top or Microwave directions, except substitute margarine with 1/2 tablespoon olive oil. Fat reduced to 7 g from 12 g per serving with saturated fat reduced to 2.5 g from 3.5 g and trans fat reduced to 0 g from 1.5 g per serving. 60 calories from fat per serving.


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