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Monday, February 22, 2016

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.

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