Post by Therese on Sept 17, 2002 13:14:37 GMT -6
Texas Meatballs and Rice
1 pound ground beef
1 egg, slightly beaten
1 1/2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) stewed tomatoes
1 large onion, thinly sliced and separated
into rings
1 large green pepper, chopped
3/4 cup uncooked instant rice
Mix ground beef, egg, chili powder, salt and pepper. Shape into 1 1/2
to 2-inch balls. Place in a 2
quart casserole. Microwave on HIGH (100%) until meatballs are set and
lose pink color, 4-7 minutes, rearranging meatballs after half the
cooking time. Drain. Stir in remaining ingredients; cover. Microwave
at HIGH (100%) until mixture is bubbly and onions are tender, 4-7
minutes. If using oven other than Sharp Carousel, stir after half the
cooking time. Let stand until rice is tender, 2-3 minutes. Makes 4
servings.
1 pound ground beef
1 egg, slightly beaten
1 1/2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) stewed tomatoes
1 large onion, thinly sliced and separated
into rings
1 large green pepper, chopped
3/4 cup uncooked instant rice
Mix ground beef, egg, chili powder, salt and pepper. Shape into 1 1/2
to 2-inch balls. Place in a 2
quart casserole. Microwave on HIGH (100%) until meatballs are set and
lose pink color, 4-7 minutes, rearranging meatballs after half the
cooking time. Drain. Stir in remaining ingredients; cover. Microwave
at HIGH (100%) until mixture is bubbly and onions are tender, 4-7
minutes. If using oven other than Sharp Carousel, stir after half the
cooking time. Let stand until rice is tender, 2-3 minutes. Makes 4
servings.