Asian Meatball and Rice Toss
photo by Chef shapeweaver
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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. ;)