MEXICAN MEATBALLS
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4
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15 Minutes
Ingredients
- 1 cup (200g) brown rice
- 400g can black beans, rinsed and drained
- 2 tbsp plant based oil
- 1 (150g) medium brown onion, sliced thinly
- 1 (200g) medium green capsicum, chopped finely
- 1 (200g) medium yellow capsicum, chopped finely
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 long red chilli, sliced thinly (optional)
- 400g can crushed tomatoes
- 300g can corn kernels, rinsed and drained
- 2 x 200g HARVEST GOURMET Incredible Mince Balls
- 4 sprigs fresh coriander
Cooking Instructions:
- Boil, steam or microwave rice until just tender; drain. Stir through black beans, cover and keep warm.
- Whilst rice is cooking; heat oil in a large frypan over medium heat; add onion, capsicum and cook for 4-5 minutes, stirring occasionally. Add spices and chilli and cook for half a minute. Add tomatoes and corn, bring to the boil and reduce heat to simmer for 10-15 minutes.
- Meanwhile, prepare the HARVEST GOURMET Incredible Mince Balls according to directions on pack. Add to tomato mixture.
- Serve the rice with Mexican meatballs and top with coriander.