Hidden Rainbow Albondigas

Hidden Rainbow Albondigas
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup fresh cilantro sprigs
  • 1 teaspoon freshly ground black pepper, divided
  • 1 tablespoon olive oil
  • 1 large egg
  • 2 (32-ounce) cartons fat-free, less-sodium chicken broth
  • 1 (16-ounce) bag frozen pepper stir-fry (such as Birds Eye)
  • ¾ cup diced carrot
  • + 10 more ingredients
    • 1 (4-ounce) can chopped green chiles, drained
    • 1 (32-ounce) carton fat-free, less-sodium beef broth
    • 1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
    • 1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch pieces
    • ¾ cup uncooked long-grain white rice, divided
    • 1 ½ cups shredded yellow squash
    • ½ cup chopped sweet onion
    • 2 (14.5-ounce) cans diced tomatoes, drained
    • 2 tablespoons fresh lime juice
    • 1 teaspoon salt, divided

1. Heat oil in a large Dutch oven over medium-high heat. Add pepper stir-fry to pan; cook 5 minutes, stirring occasionally. Add carrot; sauté 5 minutes. Stir in tomatoes, chiles, and broths; bring to a boil. Reduce heat, and simmer 15 minutes or until carrot is tender. 2. Place one-third of broth...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network