Mexican recipe for 4 people, takes only 35 mins; recipe has olive oil, onion, mince, breadcrumb, coriander, chipotle paste, basmati rice, chopped tomato, kidney bean and coriander.
Smoky Mexican meatball stew
Course: Mexican
Servings
4
servings
Prep time
10 mins
Ingredients
- Kidney Bean: 400g can kidney bean, drained and rinsed
- Coriander: 1 tsp each ground cumin and coriander
- Olive Oil: 1 1/2 tbsp olive oil
- Onion: 1 large onion, finely chopped
- Chopped Tomato: 400g can chopped tomato
- Breadcrumb: 50g fresh white breadcrumb
- Chipotle Paste: 1 1/2 tbsp chipotle paste
- Basmati Rice: 200g basmati rice
- Mince: 400g beef mince
Directions
- Heat 1 tbsp of the oil in a large frying pan. Cook the onion for 8-10 mins until soft, then remove from the pan.
- Meanwhile, place the mince, breadcrumbs, spices and chipotle paste in a bowl, season generously and mix thoroughly. Roll mixture into 20 walnut-sized meatballs. Add the remaining oil to the pan and fry the meatballs for about 8 mins until brown all over.
- Meanwhile, cook the rice following pack instructions. Return the onion to the pan, adding the tomatoes, as well as a can full of water. Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened and the meatballs are cooked through. Season the meatballs, scatter with coriander and serve with the rice.
