Featured in the April 2006 Showtime Magazine
1 pound Ground chicken or turkey
1 container (12 oz.) H-E-B H-E-B Ready, Fresh, Go!® pico de gallo mild or hot
2 tablespoons Hill Country Fare Canola Oil
1 cup Hill Country Fare long grain rice
2 cubes H-E-B chicken tomato bouillon
1 bag (16 oz.) H-E-B green bean stir-fry blend
Combine the ground chicken or turkey and Pico de Gallo in a large mixing bowl. Season the mixture to taste with salt and pepper. Form the ground chicken mixture into balls 1 1/2 – inches in diameter.
Heat a skillet over high heat for 2 minutes. Add the oil and pan-fry the meat balls on all sides until golden brown (about 5 minutes). Remove from the skillet and place on paper towels to drain. Using the same skillet and oil, add the rice and stir fry for 2 minutes.
Combine the fried rice, 10 cups of WATER and the chicken tomato bouillon cubes and bring the mixture to a boil over high heat. Reduce the heat to low and add the browned meat balls and cook for 20 minutes. Add the H-E-B Green Bean Blend and cook for 5 more minutes. Season the soupto taste with salt and pepper
No Nutritional Information Available
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