Meatballs In Spanish Rice
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Ground beef||1 1⁄2 Pound|
|Cooking oil||2 Tablespoon|
|Packaged precooked rice||1 1⁄2 Cup (24 tbs), uncooked|
|Canned tomatoes||28 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
Combine first 6 ingredients; add meat and mix well.
Shape into 18 balls.
In large skillet brown the meatballs on all sides in hot oil. (Electric skillet 350°.)
Remove meatballs and pour off excess fat.
Combine remaining ingredients in skillet.
Arrange meatballs on top of rice mixture.
Cover and reduce heat (220°).
Simmer till rice is tender and meatballs are done, about 15 minutes.