Spanish Rice and Meatballs

This recipe from the Fan Fare Cookbook is a little different twist on Spanish rice.  It's a good way to use up some of those tomatoes still in the garden.

This recipe had a good ratio of rice to liquids.  I used Heinz 57 sauce for the steak sauce.  For cheese lovers, you could sprinkle on some finely grated cheese as you serve.                     

Spanish Rice and Meatballs

 6             Slices  Bacon (I used 4)

Meatballs

  1             Pound  Ground Beef -- lean

     1/2      Cup  Soft Bread Crumbs

  1             Large  Egg -- slightly beaten

     1/2      Teaspoon  Salt

     1/8      Teaspoon  Pepper

Casserole

     1/2      Cup  Onion -- chopped

     1/2      Cup  Celery -- sliced

     2/3      Cup  Rice -- uncooked

  1 1/2       Cups  Water

  1             Pound  Tomatoes -- cut up

     1/3       Cup  Steak Sauce

     1/4      Teaspoon  Pepper

     1/8      Teaspoon  Hot Pepper Sauce

  1              Green Pepper -- 3/4" pieces

In a large skillet, cook bacon until crisp; remove, coarsely crumble and set aside.  Drain drippings, reserve 1 tablespoon.

Combine beef, bread crumbs, egg, salt and pepper.  Form into 20 meatballs, using about a tablespoon meat for each.

Brown meatballs in reserved drippings; remove.  Sauté onion and celery in same skillet until tender- crisp.  Drain excess fat.

Add rice and next 5 ingredients.  Cover; simmer for 20 minutes.  Stir in bacon, meatballs and green pepper and cover.  Simmer 10 minutes longer or until rice is tender and liquid is absorbed, stirring occasionally.

4 Servings

Per Serving (with 6 slices bacon): 605 Calories; 37g Fat (55.2% calories from fat); 28g Protein; 40g Carbohydrate; 3g Dietary Fiber; 158mg Cholesterol; 865mg Sodium.  Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.