FAJITA MEATBALLS AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Arrange racks in the middle and upper third of the oven; preheat the broiler. Line 2 baking sheets with foil. Toss the bell peppers and onion with the olive oil and a big pinch of salt and pepper on one of the baking sheets. Broil on the middle oven rack, stirring occasionally, until the vegetables are crisp-tender and lightly charred, 15 to 20 minutes.
- Meanwhile, tear the tortilla into small pieces and combine in a large bowl with 1/4 cup hot water. Stir well and set aside to soften, about 5 minutes.
- Combine the rice, salsa, 2 cups water and a pinch of salt in a medium saucepan. Bring to a simmer, stir well and cover. Reduce the heat to low and cook until the rice is tender but still saucy, about 15 minutes. Uncover and stir well.
- Brush the second baking sheet with olive oil. Using your fingers, squish and crumble the soaked tortilla pieces in the bowl. Add the beef, egg, chili powder, cumin, 3/4 teaspoon salt and a few grinds of pepper; mix well. Form into 16 meatballs, about 2 tablespoons each. Place on the oiled pan. Broil on the upper oven rack until browned and cooked through, 8 to 10 minutes.
- Divide the rice among plates. Top with the meatballs, peppers and onion. Serve with sour cream, jalapeños and cheese.
Nutrition Facts : Calories 600, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 136 milligrams, Sodium 945 milligrams, Carbohydrate 53 grams, Fiber 3 grams, Protein 35 grams, Sugar 5 grams
MEXICAN MEATBALL SOUP WITH RICE AND CILANTRO
Provided by Jill Cole
Categories Soup/Stew Beef Onion Pork Rice Tomato Winter Family Reunion Healthy Party Cilantro Bon Appétit California
Yield Makes 6 to 8 (main-course) servings
Number Of Ingredients 17
Steps:
- Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and 1/4 cup cilantro; bring to boil. Cover and simmer 15 minutes.
- Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1 1/4-inch balls. Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve.
MEXICAN-STYLE MEATBALLS AND RICE
One of my other "experiments" when I wanted meatballs and my son wanted Mexican. I hope you like it. Cooking time doesn't include rice. If you want, you could just use the meatballs as an appetizer.
Provided by Chef shapeweaver
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together beef, taco seasoning, onion, green pepper, and bread crumbs.
- Lightly form into 1/2-inch balls.
- In medium-sized skillet over medium heat, lightly brown meatballs in oil.
- Drain and return to skillet. Add salsa and simmer until salsa is warm and meatballs are heated through.
- Serve over rice and sprinkle with cheese if desired.
Nutrition Facts : Calories 413.6, Fat 17.7, SaturatedFat 6.8, Cholesterol 77.1, Sodium 616.2, Carbohydrate 36.8, Fiber 2, Sugar 3.2, Protein 25.4
MEXICAN MEATBALL RICE SOUP
I have not made this recipe yet, but it sounds so good I want it here for safe-keeping. It sounds so simple, too; just combine everything in the crockpot and cook. Recipe from Sandra Lee.
Provided by Lorraine of AZ
Categories Rice
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a 4-- to 5-quart crockpot.
- Cover and cook on HI heat for 3-4 hours or LO heat for 8-9 hours.
Nutrition Facts : Calories 117.2, Fat 1.9, SaturatedFat 0.2, Cholesterol 1, Sodium 1620.4, Carbohydrate 19.1, Fiber 2.4, Sugar 5.5, Protein 6.9
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