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Asian Meatball and Rice Toss
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Prep Time:
35 minutes
Total Time:
Whip up a one-skillet Asian pasta with frozen meatballs and fresh veggies for a simple and flavorful meal!
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
Instructions:
  • In a spacious nonstick skillet, melt butter over medium heat. Add the rice and vermicelli from the mix, stir constantly, and cook for 2 to 3 minutes until the rice is lightly browned.
  • Pour in water, Asian marinade, and the seasoning packet from the mix, then bring it all to a boil. Lower the heat to medium-low, introduce the meatballs and carrots. Cover and simmer for 15 to 18 minutes until the rice is tender, remember to stir from time to time.
  • Add pea pods to the mixture and cook uncovered for an extra 2 to 3 minutes until the pea pods are crisp-tender. Sprinkle each serving with peanuts and onions before serving.

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