Meatballs and Spanish Rice

ingredients

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)



Instructions

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.