Asian Meatball and Rice Toss

Try this one-skillet meal for an Asian-inspired take on pasta with meatballs, here using convenient frozen meatballs and plenty of veggies.

  • prep time 35 min
  • total time
  • ingredients 9
  • servings 6

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
  • 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 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cup
    Calories
    350
    (
    Calories from Fat
    180),
    % Daily Value
    Total Fat
    20g
    20%
    (Saturated Fat
    8g,
    8%
    ),
    Cholesterol
    95mg
    95%;
    Sodium
    870mg
    870%;
    Total Carbohydrate
    24g
    24%
    (Dietary Fiber
    1g
    1%
      Sugars
    7g
    7%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Vitamin A
    80%;
    Vitamin C
    6%;
    Calcium
    6%;
    Iron
    14%;
    Exchanges:
    1 1/2 Starch; 1 1/2 Other Carbohydrate; 2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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