Ingredients:

  • 2 cups (370g) Long-grain white rice, rinsed
  • 4 cups (960ml) Low-sodium beef broth, simmering
  • 2 tbsp (28g) Salted butter, cubed
  • 1 tbsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Dried oregano
  • 1/2 tsp Cracked black pepper
  • 24 oz (680g) Frozen Italian-style meatballs, pre-cooked
  • 2 cups (225g) Shredded Mozzarella cheese
  • 1/2 cup (50g) Grated Parmesan cheese

Instructions:

  1. Preheat your oven to 375°F (190°C). Place the thoroughly rinsed rice, garlic powder, onion powder, oregano, and black pepper directly into a 9x13 inch ceramic or glass baking dish.
  2. Pour the simmering beef broth over the rice and stir once to distribute the seasonings. Scatter the cubed butter across the surface of the liquid.
  3. Arrange the frozen meatballs in even rows across the rice, pressing them down so they are at least halfway submerged in the broth.
  4. Cover the dish tightly with heavy-duty aluminum foil to create a pressurized steam chamber. Bake for 45 minutes, or until the rice has fully absorbed the liquid.
  5. Remove the foil and generously sprinkle the shredded mozzarella and grated parmesan over the top.
  6. Place under the broiler for 2-3 minutes until the cheese is bubbling and develops a golden-brown crust.