prep time

cook time

servings

WHAT YOU'LL NEED


Minute Rice^® Instant White Rice
2 cups (500 mL)
½ lb (250 g)		frozen meatballs (any kind)
1 can (398 mL)		pineapple chunks, drained
2 cups (500 mL)		sodium-reduced chicken stock
3/4 cup (175 mL)		ketchup
½ cup (125 mL)		finely chopped onion
2		sweet bell peppers (any colour), cubed
3 tbsp (45 mL)		white vinegar
2 tbsp (30 mL)		sodium-reduced soy sauce
1 tbsp (15 mL)		cornstarch
2		green onions, chopped (optional)

INSTRUCTIONS

Step 1: Combine the meatballs, pineapple, chicken stock, ketchup, onion, peppers and vinegar in a Dutch oven. In a small bowl, whisk the soy sauce with the cornstarch until smooth. Stir into the meatball mixture

Step 2: Cook over medium-high heat, stirring often, for 10 minutes or until the mixture comes to a boil and the sauce is thickened slightly. Stir in the rice and return to a boil. Remove from the heat

Step 3: Cover and let stand for 10 minutes. Stir in the green onions (if using)