| Fast Prep | dump and go
arroz con albóndigas
prep: 20 minutes | cook: 20 minutes | MAKES: 6 to 8 servings (1½ cups each)
- 1 14.4-oz. pkg. frozen yellow, green, and red sweet peppers and onions stir-fry vegetables or two 8-oz. pkg. frozen chopped green sweet peppers and onions
- 1 14.5-oz. can diced tomatoes with Italian herbs, undrained
- 1½ cups water
- 1 cup converted rice
- 1 cup frozen peas*
- ½ cup pitted green olives, halved
- 2 Tbsp. tomato paste
- 2 tsp. ground cumin
- 2 tsp. paprika
- ½ tsp. salt
- ⅛ tsp. black pepper
- 1 14-oz. pkg. frozen meatballs (about 26)
- Bottled hot pepper sauce or salsa (optional)
1. In a 4- to 5-qt. pot combine the first 11 ingredients (through black pepper). Top with meatballs. Bring to boiling over medium-high heat; reduce heat to low. Simmer, covered, 20 minutes or until rice is cooked through, meatballs are heated through, and most of the liquid is absorbed. If desired, serve with hot pepper sauce.
*TIP: For brighter color, add peas the last 2 minutes of cooking.
PER SERVING: 401 cal., 19 g fat (7 g sat. fat), 23 mg chol., 1,172 mg sodium, 43 g carb., 4 g fiber, 8 g sugars, 14 g pro.
IN A NAME
In Spanish, “arroz con albóndigas” means “rice with meatballs.” This quick version of the traditional Mexican dish calls for purchased meatballs and parboiled rice.
