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Spanish Rice and Meatballs

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“A tasty recipe that we enjoy. (I often make large batches of meatballs and freeze them to use in recipes such as this - a real time saver!) This meal cooks in one skillet, minimizing clean-up - who can't appreciate that?!”
READY IN:
1hr
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In large skillet, cook bacon until crisp; remove, coarsely crumble and set aside.
  2. Drain drippings, reserving 1 tablespoon.
  3. In a large bowl, combine beef, breadcrumbs, egg, salt and 1/8 teaspoon pepper.
  4. Form into 20 meatballs, using a rounded tablespoon for each.
  5. In same skillet, brown meatballs in reserved drippings; remove.
  6. In same skillet, saute onion and celery until tender-crisp; drain excess fat.
  7. Add rice, water,tomatoes, 57 sauce, ¼ teaspoon pepper and hot pepper sauce.
  8. Cover; simmer 20 minutes.
  9. Stir in bacon, meatballs and green pepper. Cover; simmer and additional 10 minutes or until rice is tender and liquid is absorbed,stirring occasionally.
  10. Serves 4.

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