1. In large skillet over medium-high heat, brown ground beef until well cooked. Remove from skillet; drain. Set aside.
2. In same skillet over medium heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.
3. Slowly stir in 2-1/2 cups water, corn and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender.
4. Stir in barbecue sauce and ground beef. Sprinkle with cheese. Cover; let stand 3 to 5 minutes or until cheese is melted.
Chuckwagon BBQ Rice Round-Up
