Tuesday, July 2, 2013

Mexican Meatballs + Mexican Rice




This delicious dinner actually started with the rice.  Normally a meal is planned around the main course but for some reason the only thing I knew the other night was that I wanted a Mexican Rice dish.  I use my rice cooker for rice and I love that I can through a bunch of ingredients in, snap that lid shot and hit start and in 20 - 30 minutes it's all coming together in a great, flavorful and well blended and seasoned concoction.  I make this rice dish often but this time I actually paid attention to what I put in the post so I can share it with you all.

Once the rice was going , I had to figure out dinner and since I only had ground beef (actually I believe it was turkey that night) defrosted I had some trouble deciding on a dish.  I thought meatballs would be great and I made Abondigas a few times before but this time I wanted to try something different so I called on my friend Google and did a quick "Mexican Meatball" recipe search and found something I could work with.  

I love when I can find a new ground beef/turkey dish and this one is going in to my repeater file for sure.  What do you do with ground beef?  I would love some more options feel free to share your links in the comment section....enjoy!

Mexican Rice (in the rice cooker)
Ingredients:
2 cups rice 
1 can diced tomatoes
1 can green chilis
1 cup sliced red and green peppers
water (use what is recommended on your package and reduce a bit to make up for the liquid in the tomatoes, my rice cooker has a line to fill to when making rice in it.)
salt and pepper 
chopped cilantro, 1/2 -1 cup (save some for topping)

Toppings: Shredded Cheese, Cilantro

Directions:
Place everything but cilantro in the rice cooker and cook.  When done stir in chopped cilantro and taste for salt and pepper. Serve with toppings.

Mexican Meatballs
recipe adapted from My Gourmet Collection
Ingredients:
1 lb ground beef or turkey
1 egg
2 tablespoons bread crumbs
1 tablespoon mayonnaise
1 garlic clove,  chopped
1 teaspoon  cumin
1/2 teaspoon  cinnamon
Zest of 1 lime
2 tablespoons fresh cilantro, chopped
1 teaspoon salt
Freshly ground black pepper

Directions:
Preheat oven to 400 degrees.
Place all the ingredients in a bowl and combine well. Roll the mixture into meatballs (I went with smaller meatballs 1 -2 inches.)
Place them in a baking dish and bake for about 20 minutes or until cooked through.

Last year at this time I made Indian Style Chicken and Lentils  

Two years ago at this time I made Baked Banana Oatmeal 


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9 comments:

  1. This recipe sounds fantastic, thanks for sharing!

    Happy Blogging!
    Happy Valley Chow

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  2. I've been known to plan dinners around side dishes on occasion as well! Sounds like this turned into a GREAT meal!

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  3. This looks so good! Pinned!!! :-) Visiting from Whole Foods Wednesday.
    ~Stacy @ Stacy Makes Cents

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  4. We definitely have the same taste in dinners - your meals always look SO fantastic to me, and this one is no exception. YUM!

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  5. Yum...what a perfect and creative weeknight meal! This would be perfect to link-up to my Create It Thursday post…it's live now! http://www.lambertslately.com/2013/07/create-it-thursday-9-plus-feautres.html

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  6. Hi, this sounds so good. I saw it on Close to Home.
    Julie from julieslifestyle.blogspot.com

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  7. We LOVE meatballs. I will definitely give this a try. Thanks for hosting Friday Food Frenzy!

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  8. Anything Mexican works for our family! Thanks.

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  9. Hi Danielle,
    Looks like a great Mexican Food meal, we will just love it! Thank you so much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon,
    Miz Helen

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