Asian Meatball and Rice Toss

2 tablespoons butter
1 (6.8-oz.) pkg. beef-flavor rice and vermicelli mix
3 cups water
1/3 cup purchased Asian sesame marinade and salad dressing
1 (16-oz.) pkg. frozen cooked meatballs, thawed
1 cup julienne-cut (2x1/8x1/8-inch) carrots
1/2 cup halved fresh snow pea pods
3 tablespoons dry-roasted peanuts, chopped
3 tablespoons chopped green onions

Melt butter in 12-inch nonstick skillet over medium heat. Stir in rice and vermicelli from mix; cook and stir 2 to 3 minutes or until rice is lightly browned.
Add water, Asian marinade and contents of seasoning packet from mix; bring to a boil. Reduce heat to medium-low. Add meatballs and carrots; cover and cook 15 to 18 minutes or until rice is tender, stirring occasionally.Stir in pea pods. Cook, uncovered an additional 2 to 3 minutes or until pea pods are crisp-tender. Garnish individual servings with peanuts and onions.

Recipe Source: Betty Crocker

Have you read my delicious meatball review?