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Ingredients
- 1 tablespoon olive oil
- 1 (16-ounce) bag frozen pepper stir-fry (such as Birds Eye)
- 3/4 cup diced carrot
- 2 (14.5-ounce) cans diced tomatoes, drained
- 1 (4-ounce) can chopped green chiles, drained
- 2 (32-ounce) cartons fat-free, less-sodium chicken broth
- 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
- 1 1/2 cups shredded yellow squash
- 1 cup fresh cilantro sprigs
- 3/4 cup uncooked long-grain white rice, divided
- 1/2 cup chopped sweet onion
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 large egg
- 2 tablespoons fresh lime juice
Details
Preparation
Step 1
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 mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining broth mixture. Return to pan.
3. Combine chicken, pork, squash, cilantro, 1/4 cup rice, onion, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and egg in a food processor; process 30 seconds or until blended. Bring broth mixture to a boil. Drop meat mixture by rounded tablespoonfuls (about 45 meatballs) into broth mixture. Add remaining 1/2 cup rice to pan; reduce heat, and simmer 45 minutes or until meatballs are done. Stir in remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir in juice.
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