Asian Meatball and Rice Toss

• 2 tablespoons margarine
• 1 (6 7/8 ounce) package beef flavored Rice-A-Roni
• 3 cups water
• 13 cup lawry's sesame and ginger marinade
• 1 (16 ounce) packagefrozen cooked meatballs, thawed
• 1 cup julienne-cut carrot
• 12 cup halved snow peas
• 3 tablespoons dry roasted peanuts
• 3 tablespoons chopped green onions

1. Melt margarine in a 12-inch skillet over medium heat.
2. Stir in rice and vermicelli from box.
3. Cook and stir 2 to 3 minutes or until lightly browned.
4. Add water and marinade and rice seasoning packet.
5. Bring to a boil.
6. Reduce to a medium-low heat.
7. Add meatballs and carrots.
8. Cover and cook 15 to 18 minutes or until rice is tender, stirring every few minutes.
9. Stir in pea pods.
10. Cook uncovered for 2 to 3 minutes, or until pods are crisp tender.
11. Garnish each serving with peanuts and green onions.

margarine, beef flavored rice, water, ginger marinade, juliennecut carrot, peas, peanuts, green onions

Taken from www.food.com/recipe/asian-meatball-and-rice-toss-70152 (may not work)