Asian Meatball and Rice Toss
Created by Chef shapeweaver on June 4, 2014
- Servings: 6
- Prep Time: 15m
- Cook Time: 20m
- Recipe #12694
Ingredients
- 2 tablespoons margarine (or butter)
- Beef Flavored Rice A Roni (one 6 7/8 ounce package)
- 2 1/2 cups water
- Lawry's Sesame and Ginger Marinade (1/3 cup)
- 1 (16 ounce) package frozen cooked meatballs, thawed
- 1 cup carrots, Julienne cut
- 1/2 cup halved snow peas
- 3 tablespoons dry roasted peanuts, chopped (optional)
- 3 tablespoons green onion, chopped (optional)
How to Make
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Step 1: Melt margarine in a 12-inch skillet over medium heat.
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Step 2: Stir in rice and vermicelli from box.
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Step 3: Cook and stir 2 to 3 minutes or until lightly browned.
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Step 4: Add water and marinade and rice seasoning packet.
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Step 5: Bring to a boil then reduce to a medium-low heat.
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Step 6: Add meatballs,carrots,and snow peas.
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Step 7: Cover and cook 15 to 18 minutes or until rice is tender, stirring every few minutes.
Nutritional Facts
- Serving Size: 1 (228.2 g)
- Calories 276.7
- Total Fat - 19.8 g
- Saturated Fat - 7.5 g
- Cholesterol - 63.5 mg
- Sodium - 122.2 mg
- Total Carbohydrate - 5.4 g
- Dietary Fiber - 1.5 g
- Sugars - 2.2 g
- Protein - 18.5 g
- Calcium - 24.9 mg
- Iron - 2.1 mg
- Vitamin C - 7 mg
- Thiamin - 0.1 mg