1In 12-inch nonstick skillet, cook ground beef and gingerroot over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
2Add rice and vermicelli mix with contents of seasoning packet; cook and stir 2 minutes. Add water; bring to a boil. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
3Stir in bell pepper and sugar snap peas; cover and cook 5 to 10 minutes or until vegetables are tender, stirring occasionally.