prep time
cook time
servings
6
6
WHAT YOU'LL NEED
![]() | ||
uncooked Minute Rice® Instant White Rice | ||
2 cups (500 mL) | ||
1 tbsp (15 mL) | vegetable oil | |
1 | each onion and green pepper, chopped | |
2 cups (500 mL) | sliced mushrooms | |
2 | cloves garlic, minced | |
1 tbsp (15 mL) | each chili powder and dried oregano leaves | |
1 tsp (5 mL) | ground cumin | |
1 tsp (5 mL) | each salt and pepper | |
1 can (28 oz/796 mL) | diced tomatoes, with juices | |
3 cups (750 mL) | sodium-reduced tomato juice | |
16 | prepared frozen meatballs | |
1 can (19 oz/540 mL) | kidney beans, drained and rinsed | |
1/2 cup (125 mL) | corn kernels | |
Shredded Cheddar cheese (optional) | ||
Sour cream (optional) | ||
Green onion, sliced (optional) |
INSTRUCTIONS
Step 1: Heat the oil in a Dutch oven set over medium heat. Add the onion, green pepper, mushrooms, garlic, chili powder, oregano, cumin, salt and pepper. Cook, stirring occasionally, for 5 minutes or until softened. Stir in the canned tomatoes and tomato juice; bring to a boil. Reduce heat and simmer for 10 minutes
Step 2: Add the meatballs and kidney beans to the pot. Cook for 10 minutes or until heated through. Remove from heat
Step 3: Stir in the Minute Rice and corn. Cover and let stand for 10 minutes or until rice is tender. Garnish with Cheddar cheese, sour cream and green onion (if using)
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