Asian Meatball and Rice Toss |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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While I was standing in line at the store, I found the Pillsbury hambuger cookbook. I know this isn't real Asian cooking, but I thought it was pretty good. The frozen meatballs really made it quick. Ingredients:
2 tablespoons margarine |
1 (6 7/8 ounce) package beef flavored rice-a-roni |
3 cups water |
1/3 cup lawry's sesame and ginger marinade |
1 (16 ounce) package frozen cooked meatballs, thawed |
1 cup julienne-cut carrot |
1/2 cup halved snow peas |
3 tablespoons dry roasted peanuts |
3 tablespoons chopped green onions |
Directions:
1. Melt margarine in a 12-inch skillet over medium heat.
2. Stir in rice and vermicelli from box.
3. Cook and stir 2 to 3 minutes or until lightly browned.
4. Add water and marinade and rice seasoning packet.
5. Bring to a boil.
6. Reduce to a medium-low heat.
7. Add meatballs and carrots.
8. Cover and cook 15 to 18 minutes or until rice is tender, stirring every few minutes.
9. Stir in pea pods.
10. Cook uncovered for 2 to 3 minutes, or until pods are crisp tender.
11. Garnish each serving with peanuts and green onions.
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