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Texas Meatballs and Rice Recipe

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This recipe for Texas Meatballs and Rice, by , is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorthy Steinbrueck
Added: Saturday, November 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 egg, slightly beaten
1 1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can stewed tomatoes
1 large onion, thinly sliced
1 large green pepper, chopped
3/4 c. instant rice, uncooked

Directions:
Directions:
Mix ground beef, egg, chili powder, salt, and pepper. Shape into 1 1/2 to 2 inch balls. Place in a 2 quart casserole. Microwave at high until meatballs are set and lose pink color. About 4 to 7 minutes. Rearrange meatballs after half the cooking time. Drain.

Separate onions into rings (I cut the rings in half). Stir in remaining ingredients; cover. Microwave at high until mixture is bubbly and onions are tender. About 4 to 7 minutes. Stir after half the cooking time. Let stand about 2 to 3 minutes, or until the rice is tender.

Number Of Servings:
Number Of Servings:
4

 

 

 

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