Sweet & Spicy Chinese Meatballs on Brown Rice

A finalist recipe in the 2001 National Beef Cookoff.

1 package (18 oz.) frozen fully-cooked beef meatballs
2 cups uncooked instant long grain brown rice
1 can (20 oz.) pineapple chunks in juice
1-1/2 cups prepared medium picante sauce
1 cup sugar free apricot preserves
sliced green onions

Microwave meatballs according to package directions. Meanwhile, cook rice according to package directions. Measure 1/2 cup juice from pineapple and place in large saucepan; reserve remaining juice for other use. Stir in picante sauce and preserves; bring to a boil. Add meatballs and pineapple chunks. Reduce heat; simmer 10 minutes, stirring occasionally.
Serve over rice. Sprinkle with green onions.
 

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