Mexican Style Meatballs And Rice Recipes

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MEATBALLS MEXICANA AND RICE



Meatballs Mexicana and Rice image

I got a basic recipe for this from a friend many years ago. Since then, I've tweaked it to fit my family's taste. It sounds like a lot of work, but it really isn't. We find that this is one of our favorite recipes.

Provided by Cindy Newell

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 4

Number Of Ingredients 19

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

Steps:

  • 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 Facts : Calories 534.5 calories, Carbohydrate 68.7 g, Cholesterol 69 mg, Fat 18.1 g, Fiber 5.5 g, Protein 26.7 g, SaturatedFat 6 g, Sodium 752.7 mg, Sugar 9.9 g

MEXICAN-STYLE MEATBALLS AND RICE



Mexican-Style Meatballs and Rice image

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

1 1/2 lbs ground beef
1/3 cup breadcrumbs
1 (1 1/4 ounce) package taco seasoning mix
1/4-1/3 cup finely chopped onion
1/4 cup finely chopped green pepper (optional)
enough oil to fry meatballs
16 ounces salsa
3 cups cooked rice
3 cups Mexican blend cheese (optional) or 3 cups taco blend cheese (optional)

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

SMOKY MEXICAN MEATBALL STEW



Smoky Mexican meatball stew image

A simple spicy meatball recipe that makes a great alternative to beef chilli

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

1 ½ tbsp olive oil
1 large onion , finely chopped
400g beef mince
50g fresh white breadcrumb
1 tsp each ground cumin and coriander
1 ½ tbsp chipotle paste
200g basmati rice
400g can chopped tomato
400g can kidney bean , drained and rinsed
small handful coriander , to serve

Steps:

  • Heat 1 tbsp of the oil in a large frying pan. Cook the onion for 8-10 mins until soft, then remove from the pan.
  • Meanwhile, place the mince, breadcrumbs, spices and chipotle paste in a bowl, season generously and mix thoroughly. Roll mixture into 20 walnut-sized meatballs. Add the remaining oil to the pan and fry the meatballs for about 8 mins until brown all over.
  • Meanwhile, cook the rice following pack instructions. Return the onion to the pan, adding the tomatoes, as well as a can full of water. Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened and the meatballs are cooked through. Season the meatballs, scatter with coriander and serve with the rice.

Nutrition Facts : Calories 577 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium

SPANISH RICE AND MEATBALLS



Spanish Rice and Meatballs image

Clipped from a magazine years ago. This recipe is so good my brother asked for a copy. Very unusual.

Provided by Barb in WNY

Categories     Meat

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

4 slices turkey bacon
1 lb ground beef
1 egg
1/2 cup soft breadcrumbs
2 teaspoons salt, divided
1 large onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1 teaspoon chili powder
1 cup rice, uncooked
16 ounces tomatoes
1 cup water

Steps:

  • Sauté bacon until crisp in a large frying pan; remove and drain on paper towels.
  • Mix ground beef lightly with egg, breadcrumbs, and 1 teaspoon salt until well blended; shape into 16 small balls.
  • Brown in bacon drippings in he same pan; push to one side.
  • Stir onion, celery, green pepper, and chili powder into pan; sauté until vegetables are soft.
  • Stir in rice, tomatoes, water and remaining salt; heat to boiling, stirring lightly to mix; cover.
  • Simmer, adding more water if mixture seems dry, about 45 minutes, or until rice is tender and liquid is absorbed.
  • Garnish with saved bacon.

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