Thursday, April 9, 2009

Tex-Mex Rice and Meatballs

This is a standard go-to recipe for my husband and I when we're trying to think of a ground beef recipe for dinner. It's easy and simple, tastes great, and pretty healthy. The original recipe is courtesy of American Heart Association Meals in Minutes Cookbook, my tweaked version is below.

Tex-Mex Rice and Meatballs

14.5 oz can crushed tomatoes
1 cup water
2/3 cup uncooked rice
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt

vegetable oil spray
1/2 pound ground beef
Seasoned bread crumbs (as needed)
1 egg
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt

In a medium sauce pan bring tomatoes and water to a boil over high heat. Stir in rice, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/4 teaspoon salt. Reduce heat and simmer, covered, for 12-15 minutes (or until most of the liquid is absorbed and rice is tender).

Meanwhile, preheat broiler. Spray a broiler pan top with vegetable oil spray, and line bottom of pan with foil for easier cleanup. If a broiler pan is not available simply line a cookie sheet with foil and place meatballs on foil.

In a medium bowl, combine remaining ingredients using hands to mix. Add enough breadcrumbs to make mixture cohesive but not too dry, adding a little at a time. Measure 1 inch meatballs using a heaping teaspoon or leveled tablespoon to measure out mixture. Place on broiler pan and broil with oven door ajar with pan 6 inches from heat for 4 minutes, rotate and cook another 4 minutes. Serve meatballs over rice and enjoy :)

Serves 3-4

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