In a large saucepan, melt the margarine. Add the rice and broken rice vermicelli. Saute until pasta is slightly browned. Add 3 cups of water, seasoning or boullion cube, and frozen vegetables.
Cook on medium heat until the water is mostly absorbed. Cook longer if you like the rice-a-roni drier. I usually cook it with the lid of the saucepan about 1/4 off so that the water evaporates well. This should take about 20 minutes to cook.
If you can tolerate onions you could saute those with the rice and pasta during the browning stage.
If you like the cheese and brocolli rice-a-roni, add regular or soy cheese after the water is boiled away. Soy cheese takes a little longer to melt so watch the mixture carefully so it doesn’t burn. A little paprika works well with to.
For frozen veggies, can use corn, carrot or broccoli chopped finely.
If avoiding wheat, use rice vermicelli.