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Thursday, June 4, 2015

Meatballs and Spanish Rice


    1 1/2 lbs. meatballs (about 34)
    2 cans stewed tomatoes (15oz each)
    1 can beef broth
    1 tsp. garlic powder
    1 tsp. oregano
    1 tsp. basil
    1 Tbs. cornstarch
    1 1/2 cups rice (white or brown)


    Thaw the meatballs if you’ve made and frozen them already. Place the tomatoes, broth, seasonings and cornstarch in a saucepan. Simmer for 5 minutes.
    Spread rice in the bottom of a greased 9×13 casserole dish. Spoon the sauce over the rice and top with meatballs. Bake uncovered at 375 degrees for 45 minutes to 1 hour, until the rice is cooked.

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