Monday, January 5, 2009

Texas Meatballs and Rice

Serves: 4-6


1/4 cup long grain rice
1 pound (500 g) ground topside beef (mince)
1 egg, beaten
1 1/2 teaspoons chili powder
13 1/2 (425 g) can tomatoes, roughly chopped
1 large onion, thinly sliced into rings
1 large green pepper (capsicum), chopped

Microwave Method:

1. Place rice in a 2-3 quart (litre) casserole dish and cover with 2 cups of hot water.
2. Cook, uncovered, for 10 minutes on HIGH; rinse and drain.
3. Mix beef, egg and chili powder together in a bowl.
4. Shape into 2 inch (5 cm) balls.
5. Place in a 2 quart (litre) casserole.
6. Cook for 6 minutes on HIGH, turning halfway through cooking; drain off juices.
7. Combine rice, tomatoes, onion and pepper; mix well. Cover meatballs with mixture.
8. Cover and cook for 8-10 minutes on MEDIUM or until onions are tender.

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