TEXAS MEATBALLS AND RICE|
1 lb. ground beef
1 egg, slightly beaten
1 1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 can stewed tomatoes
1 large onion, thinly sliced
and separated into rings
1 large green pepper, chopped
3/4 c. uncooked instant rice
Mix ground beef, egg, chili powder, salt and pepper.
Shape into 1 1/2 to 2-inch balls. Place in 2 quart casserole.
Microwave at High until meatballs are set and lose pink color
(4 to 7 minutes), rearranging meatballs after half the cooking
time. Drain. Stir in remaining ingredients; cover, microwave
at High until mixture is bubbly and onions are tender (4 to 7
minutes). If using oven other than Sharp Carousel, stir after
half the cooking time. Let stand until rice is tender, 2 to 3
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