Spanish Rice and Meatballs |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A tasty recipe that we enjoy. (I often make large batches of meatballs and freeze them to use in recipes such as this - a real time saver!) This meal cooks in one skillet, minimizing clean-up - who can't appreciate that?! Ingredients:
6 slices bacon |
2/3 cup uncooked white rice |
1 lb lean ground beef |
1 1/2 cups water |
1/2 cup soft breadcrumbs |
1 (16 ounce) can diced tomatoes |
1 egg, slightly beaten |
1/3 cup heinz 57 steak sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon pepper |
1/8 teaspoon hot pepper sauce |
1/2 cup chopped onion |
1 green pepper, cut into 3/4-inch chunks |
1/2 cup sliced celery |
Directions:
1. In large skillet, cook bacon until crisp; remove, coarsely crumble and set aside.
2. Drain drippings, reserving 1 tablespoon.
3. In a large bowl, combine beef, breadcrumbs, egg, salt and 1/8 teaspoon pepper.
4. Form into 20 meatballs, using a rounded tablespoon for each.
5. In same skillet, brown meatballs in reserved drippings; remove.
6. In same skillet, saute onion and celery until tender-crisp; drain excess fat.
7. Add rice, water,tomatoes, 57 sauce, 1/4 teaspoon pepper and hot pepper sauce.
8. Cover; simmer 20 minutes.
9. Stir in bacon, meatballs and green pepper. Cover; simmer and additional 10 minutes or until rice is tender and liquid is absorbed,stirring occasionally.
10. Serves 4.
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