The kids will love these Mexican inspired beef meatballs served with traditional rice an beans and a tangy tomato salsa.
30 Minutes. Mexican food with a twist!
350g Australian premium beef mince
2 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Garlic powder
2 teaspoon Smokey paprika
5 sprigs Coriander
1 Red onion
3/4 cup Long grain rice
1 400g tin Kidney beans
Cook rice & beans
Rinse and drain the beans. Peel and finely dice the onion. Bring a small pot to medium heat with a drizzle of olive oil. Sauté HALF the onion for for 2 minutes. Add the rice and stir well to combine. Add just a pinch of the spice mix, salt and pepper. Add 1.5 cups of hot tap water* and bring to the boil. Reduce to a simmer until water has absorbed. Remove from heat.As soon as the rice is cooked, stir through the beans, a drizzle of olive oil and season with salt and pepper. Cover pot with lid and set aside for 10 minutes.
Thinly slice the coriander stems only. Combine beef mince with the spices, coriander stems, salt and pepper. Make into three 2cm thick rissoles per person. Set aside.
Finely dice the tomato. Roughly chop coriander leaves. Combine in a bowl with remaining onion, juice of HALF the lemon, a drizzle of olive oil, salt and pepper. Set aside.
Bring a fry pan to medium to high heat with a drizzle of olive oil. Cook rissoles for 3 minutes each side. Remove from pan and set aside.
Plate rice and beans with rissoles on top. Finish with salsa.
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