Asian Meatball and Rice Toss

(2)
  1 reviews
  • 35 min prep time
  • total time
  • 9 ingredients
  • 6 servings

Ingredients

2
tablespoons butter
1
(6.8-oz.) pkg. beef-flavor rice and vermicelli mix
3
cups water
1/3
cup purchased Asian sesame marinade and salad dressing
1
(16-oz.) pkg. frozen cooked meatballs, thawed
1
cup julienne-cut (2x1/8x1/8-inch) carrots
1/2
cup halved fresh snow pea pods
3
tablespoons dry-roasted peanuts, chopped
3
tablespoons chopped green onions

Directions

  1. 1 Melt butter in 12-inch nonstick skillet over medium heat. Stir in rice and vermicelli from mix; cook and stir 2 to 3 minutes or until rice is lightly browned.
  2. 2 Add water, Asian marinade and contents of seasoning packet from mix; bring to a boil. Reduce heat to medium-low. Add meatballs and carrots; cover and cook 15 to 18 minutes or until rice is tender, stirring occasionally.
  3. 3 Stir in pea pods. Cook, uncovered an additional 2 to 3 minutes or until pea pods are crisp-tender. Garnish individual servings with peanuts and onions.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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