meatballs mexicana and rice

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 1/2 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
• 1/2 teaspoon chili powder
• 1 tablespoon brown sugar
• 1 1/2 teaspoons cumin
• salt and ground black pepper to taste
• 1 (11 ounce) can mexican-style corn, drained

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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.