Friday, August 15, 2008

Creamy Tomato, Meatballs and rice bake

We had this last night and the only thing I can suggest is cooking it slightly longer. For some reason the rice in mine didn't want to cook...not sure why. But, the flavors were very good together.

1 lb. extra-lean ground beef
1/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup uncooked converted long-grain rice
1 cup half and half
1 (10 3/4 ozs) can condensed tomato soup with roasted garlic and herbs
1 (14.5 ozs) can diced tomatoes with roasted garlic, undrained
2 Tbsp. chopped fresh parsley

Heat oven to 350 degrees. Spray an 8 inch square glass baking dish. In medium bowl, combine ground beef, onion, salt and pepper; mix well. Shape mixture into 12 meatballs; place in sprayed dish.

In medium bowl, combine all remaining ingredients except parsley; mix well. Pour over meatballs. Cover tightly with foil.

Bake at 350 degrees for 1 1/2 hours or until rice is tender. Let stand 10 minutes before serving. Sprinkle with parsley.

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