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Categories:
chicken broth water white rice lean ground beef onions tomato sauce frozen peas butter eggs Italian Parmesan cheese Italian seasoning garlic powder
Viewed: 68 - Published at: 8 years agoIngredients
- 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
- 1/4 cup water
- 1 cup medium-grain white rice, uncooked
- 1/4 lb. lean ground beef King Sooper's 1 lb For $3.99 thru 02/09
- 1/4 cup finely chopped onions
- 1/4 cup tomato sauce
- 1/4 cup frozen peas
- 1/4 cup butter, cut up
- 2 eggs, divided
- 1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1 pkt. SHAKE N BAKE Seasoned Panko Seasoned Coating Mix
- 2 tsp. Italian seasoning
- 1/4 tsp. garlic powder
Method
- Heat oven to 350F.
- Bring broth and water to boil in large saucepan.
- Stir in rice; cover.
- Simmer on low heat 20 min.
- or until rice is tender and liquid is absorbed.
- Meanwhile, brown meat with onions in large skillet; drain.
- Return to skillet.
- Stir in tomato sauce and peas; simmer 5 min.
- or until slightly thickened, stirring occasionally.
- Remove rice from heat.
- Add butter; stir until melted.
- Add 1 egg and cheeses; mix just until blended.
- Divide into 12 portions.
- Remove about 2/3 of 1 portion; shape into ball.
- Make indentation in center of ball; fill with 1 heaping Tbsp.
- meat mixture.
- Cover with remaining 1/3 portion rice mixture; roll into ball.
- Repeat to make 12 balls.
- Beat remaining egg in small bowl.
- Combine coating mix and remaining ingredients in separate small bowl.
- Dip rice balls in egg, then roll in coating mixture until evenly coated.
- Place on parchment-covered rimmed baking sheet.
- Bake 35 min.
- or until done (160 degrees F).
