Beef-Stuffed Rice Balls

• 1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
• 1/4 cup water
• 1 cup medium-grain white rice, uncooked
• 1/4 lb. lean ground beef King Sooper's 1 lb For $3.99 thru 02/09
• 1/4 cup finely chopped onions
• 1/4 cup tomato sauce
• 1/4 cup frozen peas
• 1/4 cup butter, cut up
• 2 eggs, divided
• 1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
• 1/2 cup KRAFT Grated Parmesan Cheese
• 1 pkt. SHAKE N BAKE Seasoned Panko Seasoned Coating Mix
• 2 tsp. Italian seasoning
• 1/4 tsp. garlic powder

1. Heat oven to 350F.
2. Bring broth and water to boil in large saucepan.
3. Stir in rice; cover.
4. Simmer on low heat 20 min.
5. or until rice is tender and liquid is absorbed.
6. Meanwhile, brown meat with onions in large skillet; drain.
7. Return to skillet.
8. Stir in tomato sauce and peas; simmer 5 min.
9. or until slightly thickened, stirring occasionally.
10. Remove rice from heat.
11. Add butter; stir until melted.
12. Add 1 egg and cheeses; mix just until blended.
13. Divide into 12 portions.
14. Remove about 2/3 of 1 portion; shape into ball.
15. Make indentation in center of ball; fill with 1 heaping Tbsp.
16. meat mixture.
17. Cover with remaining 1/3 portion rice mixture; roll into ball.
18. Repeat to make 12 balls.
19. Beat remaining egg in small bowl.
20. Combine coating mix and remaining ingredients in separate small bowl.
21. Dip rice balls in egg, then roll in coating mixture until evenly coated.
22. Place on parchment-covered rimmed baking sheet.
23. Bake 35 min.
24. or until done (160 degrees F).

chicken broth, water, white rice, lean ground beef, onions, tomato sauce, frozen peas, butter, eggs, italian, parmesan cheese, n, italian seasoning, garlic powder

Taken from www.kraftrecipes.com/recipes/beef-stuffed-rice-balls-162264.aspx (may not work)