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)
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