Asian Meatball And Rice Toss Recipe

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

Preparation

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.

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.

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.

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