TIJUANA KITCHEN RICE
Steps:
- In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.
- Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
- Season with salt, then top with green onions and queso fresco. Serve immediately.
MEATBALLS MEXICANA AND RICE
I got a basic recipe for this from a friend many years ago. Since then, I've tweaked it to fit my family's taste. It sounds like a lot of work, but it really isn't. We find that this is one of our favorite recipes.
Provided by Cindy Newell
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Mix together the ground beef, 1 1/2 teaspoon oregano, 1 tablespoon parsley, and salt in a bowl.
- Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
- While the rice cooks, heat the oil in a skillet over medium heat. Cook 1 minced onion and 1 minced clove in the hot oil until the onion is soft; add to the beef mixture; form into 24 small meatballs.
- Cook the meatballs in the skillet until evenly browned on all sides; drain. Place the remaining minced onion and minced garlic clove in the skillet; cook and stir until the onion is soft. Stir in the tomato puree, bay leaf, vinegar, 1 teaspoon oregano, 1 tablespoon parsley, chili powder, brown sugar, cumin, salt, and pepper; cook until thick, about 20 minutes. Add the meatballs and cook until the meatballs are no longer pink in the middle, about 10 minutes.
- When the rice has finished cooking, stir in the corn. Serve the meatballs and sauce over the rice.
Nutrition Facts : Calories 534.5 calories, Carbohydrate 68.7 g, Cholesterol 69 mg, Fat 18.1 g, Fiber 5.5 g, Protein 26.7 g, SaturatedFat 6 g, Sodium 752.7 mg, Sugar 9.9 g
FAJITA MEATBALLS AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Arrange racks in the middle and upper third of the oven; preheat the broiler. Line 2 baking sheets with foil. Toss the bell peppers and onion with the olive oil and a big pinch of salt and pepper on one of the baking sheets. Broil on the middle oven rack, stirring occasionally, until the vegetables are crisp-tender and lightly charred, 15 to 20 minutes.
- Meanwhile, tear the tortilla into small pieces and combine in a large bowl with 1/4 cup hot water. Stir well and set aside to soften, about 5 minutes.
- Combine the rice, salsa, 2 cups water and a pinch of salt in a medium saucepan. Bring to a simmer, stir well and cover. Reduce the heat to low and cook until the rice is tender but still saucy, about 15 minutes. Uncover and stir well.
- Brush the second baking sheet with olive oil. Using your fingers, squish and crumble the soaked tortilla pieces in the bowl. Add the beef, egg, chili powder, cumin, 3/4 teaspoon salt and a few grinds of pepper; mix well. Form into 16 meatballs, about 2 tablespoons each. Place on the oiled pan. Broil on the upper oven rack until browned and cooked through, 8 to 10 minutes.
- Divide the rice among plates. Top with the meatballs, peppers and onion. Serve with sour cream, jalapeños and cheese.
Nutrition Facts : Calories 600, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 136 milligrams, Sodium 945 milligrams, Carbohydrate 53 grams, Fiber 3 grams, Protein 35 grams, Sugar 5 grams
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.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 6
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 95 mg, Fat 2, Fiber 1 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Cup, Sodium 870 mg, Sugar 7 g
GREEK MEATBALLS AND RICE SKILLET
Some of the key flavors of Greek cuisine-mint, parsley, feta, garlic, lemon-infuse this simple skillet meal that delivers big flavors without going overboard on calories. A one-pot meal that cooks up in about an hour, it's made from a base of basic ingredients, like rice, chicken broth, panko bread crumbs and ground beef. And yet, this meal is far from basic. Skillet cooking ensures that the meatballs stay juicy, with the added bonus of extra-flavorful rice. Serving them up with fresh finishing touches like chopped tomatoes, lemon zest and a sprinkle of parsley makes for a delicious escape from routine!
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- In small bowl, mix bread crumbs and milk; let stand 5 minutes. In large bowl, mix beef, bread crumb mixture, onion, garlic, 2 tablespoons of the parsley, the mint, salt and egg. Shape mixture into 18 (1 3/4-inch) meatballs.
- In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add meatballs; cook 10 to 15 minutes, gently turning occasionally, until well browned on all sides. Transfer to plate, and wipe out skillet.
- In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Add rice; stir 1 minute. Add broth and lemon juice; heat to simmering. Add meatballs; reduce heat to medium-low. Cover; cook 14 to 17 minutes or until meatballs are thoroughly cooked and no longer pink in center (165°F) and rice is tender.
- Top skillet with tomatoes, feta cheese, lemon zest and remaining 1 tablespoon parsley.
Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 90 mg, Fat 1/2, Fiber 1 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Cup, Sodium 710 mg, Sugar 3 g, TransFat 0 g
MEATBALLS WITH RICE
A pound of ground beef goes a long way in this recipe. I especially like to take it to potluck suppers.-Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the beef, oats, 1/2 teaspoon salt, pepper, celery salt and parsley. Shape by tablespoonfuls into meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until browned. , Meanwhile, combine rice, celery, onion, mushrooms, soup, water and remaining salt. Transfer meatballs to a greased 3-qt. casserole; pour soup mixture over. Cover and bake at 350° for 1 hour or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 250 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 866mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
RICE MEATBALLS
"I first made these meatballs when our children were small, and they just loved them," notes Mary Kelso of Hannibal, Missouri. "I occasionally use cream of mushroom soup instead of tomato soup, and that variation is delicious, too."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.
Nutrition Facts : Calories 285 calories, Fat 9g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 848mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
ASIAN MEATBALLS WITH RICE NOODLES
Submitted for RSC #9. This whole recipe was a new experience for me...I was so happy it worked out! I made it as a last effort for the contest after 2 failed recipes. I knew what fresh Asian flavors I liked together so that is what inspired the meatballs. I was impressed with how flavorful they turned out! They did end up a little hot so feel free to cut down on the peppers. I loved the rice noodles so much that they will be come a regular quick meal in my home. I love the suggestions from reviewers to bake the meatballs. Why didn't I think of that? I do think the sesame oil is a very important flavor enhancer for the noodles. Thanks to everyone who tried this for the contest!
Provided by Engrossed
Categories Meat
Time 45m
Yield 16 meatballs, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.
- Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease.
- Rinse rice noodles in cold water until they go slightly soft. Set aside.
- Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.
- Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.
- Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
- Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot.
- Serve with soy sauce, chili oil and fresh lime wedges if desired.
RICE MEATBALLS
I have been making this for some time. I sometimes use ½ tomato juice and ½ V-8 juice.We like it better that way.
Provided by Zipadedoda
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine minute rice[right from box] with beef, egg, onion, salt, marjoram,pepper, and 1/2 cup tomato juice.
- Mix lightly.
- Shape mixture into 18 balls and place in skillet.
- Add sugar to remaining 2 cups of juice.
- Pour juice over meatballs in skillet.
- Bring mixture to boil, reduce heat, simmer, covered 15 minutes, basting occasionally.
Nutrition Facts : Calories 258.5, Fat 12.4, SaturatedFat 4.7, Cholesterol 86.7, Sodium 1111, Carbohydrate 18.9, Fiber 0.9, Sugar 4.5, Protein 17.2
CHINESE MEATBALLS WITH GLUTINOUS RICE
Provided by Craig Claiborne
Categories dinner, main course
Time 1h
Yield 6 or more servings
Number Of Ingredients 8
Steps:
- Put the rice into a small bowl, and add cold water to cover to a depth of about half an inch above the top of the rice. Set aside.
- Put the meat into a bowl and add the water chestnuts, peanuts, egg, salt and sugar. Blend well, preferably with a pair of chopsticks.
- Drain the rice, and put it in a shallow dish. Add the cornstarch and blend well.
- Divide the meat into about 24 portions of equal size. Shape each portion into a round ball. Roll the balls in the rice, pressing lightly until each ball is coated. Set aside.
- Arrange the meatballs close together in a utensil that will fit neatly in the top of a metal or other steamer.
- Bring a quantity of water to a boil in the bottom of the steamer. Set the utensil containing the meatballs on the top of the steamer over the boiling water, and let steam 35 to 45 minutes.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 229 milligrams, Sugar 1 gram, TransFat 0 grams
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