How to Make Meatballs Mexicana and Rice - A Step-by-Step Guide

Meatballs Mexicana and Rice is a delicious and satisfying dish that combines the flavors of Mexico with a comforting bed of rice. This recipe is perfect for when you want to switch up your usual meatball routine and add a little bit of spice to your dinner table. The combination of tender meatballs, zesty tomato sauce, and fluffy rice is sure to be a hit with the whole family.

What sets Meatballs Mexicana and Rice apart from other meatball recipes is the addition of Mexican-inspired f...

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Ingredients

  • 1 pound ground beef
  • 1 ½ teaspoons dried oregano
  • 1 tablespoon dried parsley
  • salt, to taste
  • 1 cup rice
  • 2 cups water
  • 1 tablespoon cooking oil
  • 2 small onions, minced
  • 2 cloves garlic, minced
  • 1 (14.25 ounce) can tomato puree
  • 1 bay leaf
  • 2 tablespoons white vinegar
  • 1 teaspoon dried oregano
  • 1 tablespoon dried parsley
  • ½ teaspoon chili powder
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons cumin
  • salt and ground black pepper to taste
  • 1 (11 ounce) can Mexican-style corn, drained

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • Mix together the ground beef, 1 1/2 teaspoon oregano, 1 tablespoon parsley, and salt in a bowl.
  • Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
  • While the rice cooks, heat the oil in a skillet over medium heat. Cook 1 minced onion and 1 minced clove in the hot oil until the onion is soft; add to the beef mixture; form into 24 small meatballs.
  • Cook the meatballs in the skillet until evenly browned on all sides; drain. Place the remaining minced onion and minced garlic clove in the skillet; cook and stir until the onion is soft. Stir in the tomato puree, bay leaf, vinegar, 1 teaspoon oregano, 1 tablespoon parsley, chili powder, brown sugar, cumin, salt, and pepper; cook until thick, about 20 minutes. Add the meatballs and cook until the meatballs are no longer pink in the middle, about 10 minutes.
  • When the rice has finished cooking, stir in the corn. Serve the meatballs and sauce over the rice.
  • Nutrition

    535 cal.

    • Total Fat: 18g
    • Saturated Fat: 6g
    • Cholesterol: 69mg
    • Sodium: 753mg
    • Total Carbohydrate: 69g
    • Dietary Fiber: 6g
    • Total Sugars: 10g
    • Protein: 27g
    • Vitamin C: 22mg
    • Calcium: 95mg
    • Iron: 8mg
    • Potassium: 974mg