1 lb. ground beef
1 egg, slightly beaten
1 1/2 tsp. chili powder
1 tsp. salt
3/4 c. uncooked instant rice
1/4 tsp. pepper
1 can (16 oz.) stewed tomatoes
1 lg. onion, thinly sliced and separated into rings

Mix beef, egg, chili powder, salt and pepper. Shape into 1 1/2 to 2 inch balls. Place in 2 quart casserole, microwave at high (100%) until meatballs are set and lose pink color 4 to 7 minutes, rearranging after half the cooking time. Drain fat. Stir in remaining ingredients, cover microwave on high until mixture is bubbly and onions are tender, 4 to 7 minutes. Stir after half the cooking time. Let stand until rice is tender, 2 to 3 minutes.