Yes, it is Asian inspired but I did not use soy sauce, sesame oil or ginger. The result was as delicious. Life is all about choices. Some times you make the best decisions and sometimes you don’t. I was right, this one is a keeper
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $10.79 or $2.70 per serving.
1 1-lb package of 80% lean ground pork (preferably from Trader Joe’s) ($4.99
1 tbsp. Angie’s Dried Seasoning (.15)
1 tsp. Brazilian Chimichurri Seasoning (.15)
½ tsp. Adobo Goya (.15)
1 tbsp. seasoned bread crumbs (.15)
1 tbsp. chopped dried onions (.15)
1 ½ tbsp. olive oil to sauté the veggies, fry the meatballs and cook the rice (.40)
1 Idaho potato, diced (.50)
1 large carrot, diced (.35)
½ cup of diced snow peas (.80)
2 cups of beef stock ($1.35)
2 cups of parboiled long grain rice (1.25)
1 Goya Beef Bouillon (.25)
In a cooking pan add 3 cups of water, 1 Goya beef bouillon, 1 tsp. olive oil and bring it to a boil.
Add 2 cups of rice, stir briefly, bring it to a boil again, reduce the heat to low, cover and cook for 20 minutes.
While the rice cooks, peel and rinse the carrot and potato, then dice.
In a skillet with olive oil, sauté the diced potato and carrot, set aside.
Add more olive oil to the skillet and pan-sear the pork meatballs.
Add the snow peas.
A couple of minutes later add the cooked potato and carrot.
Add 2 cup of beef broth, bring it to a boil, reduce the heat to med-low and cover.
When the beef stock thickens, turn the heat off and let them rest for about 4 minutes.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.