Asian Meatball and Rice Toss
photo by Chef shapeweaver
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 29.58 ml margarine
- 194.90 g package beef flavored Rice-A-Roni
- 709.77 ml water
- 78.78 ml lawry's sesame and ginger marinade
- 453.59 g package frozen cooked meatballs, thawed
- 236.59 ml julienne-cut carrot
- 118.29 ml halved snow peas
- 44.37 ml dry roasted peanuts
- 44.37 ml chopped green onions
directions
- Melt margarine in a 12-inch skillet over medium heat.
- Stir in rice and vermicelli from box.
- Cook and stir 2 to 3 minutes or until lightly browned.
- Add water and marinade and rice seasoning packet.
- Bring to a boil.
- Reduce to a medium-low heat.
- Add meatballs and carrots.
- Cover and cook 15 to 18 minutes or until rice is tender, stirring every few minutes.
- Stir in pea pods.
- Cook uncovered for 2 to 3 minutes, or until pods are crisp tender.
- Garnish each serving with peanuts and green onions.
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RECIPE SUBMITTED BY
Chef shapeweaver
United States
Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)