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Mexican meatballs with dirty rice
Mexican meatballs with dirty rice
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Spice up meatballs with Mexican flair and serve with zesty rice from SunRice and taste.com.au.
Ingredients:
  • 500g beef mince
  • 1 tsp lime rind, plus lime wedges, to serve
  • 20.00 ml Cajun spice mix
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 266.00 gm White Long Grain Rice
  • 400g can red kidney beans, drained, rinsed
  • 2 large tomatoes, finely chopped
  • 82.50 ml coarsely chopped coriander, plus extra sprigs to serve
  • 1 avocado, finely chopped
Instructions:
  • Combine beef mince, lime rind, and half of the spice mix in a medium bowl. Season generously and mix thoroughly by hand. Shape mixture into 16 meatballs using heaped tablespoons.
  • In a large saucepan over medium heat, heat half of the oil. Sauté onion for 5 minutes until softened. Add the remaining spices and cook for 1 minute until fragrant. Stir in the rice until coated in oil and spices. Pour in beans and 2 cups (500ml) water, season, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Let it stand, covered, for an additional 5 minutes before serving.
  • Heat the rest of the oil in a large non-stick pan over medium-high heat, then cook meatballs, rolling occasionally, for 6-8 minutes until golden brown and fully cooked.
  • Combine fresh, juicy tomato and fragrant chopped coriander with fluffy rice. Top with savory meatballs, creamy avocado slices, fresh coriander sprigs, and tangy lime wedges. Serve and enjoy!

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