Simple and satisfying, rice and meat is a dish with endless variation. Try this version of rice and meatballs with a Tex-Mex spin!
1/2 cup jasmine rice
10 ounce grass-fed ground beef
1 tablespoon taco seasoning
1/4 cup panko
4 ounces red enchilada sauce
2 ounces shredded cheddar-jack blend
salt and oil
In a small saucepan, combine rice, 1 1⁄4 cups water, and 1⁄2 teaspoon salt . Bring to a boil over high heat. Cover; cook over low until rice is tender and liquid is absorbed. Keep covered off heat until ready to serve.
Meanwhile, in a medium bowl, mix to combine ground beef, taco seasoning, and panko. Using lightly moistened hands, form into 10 equal-sized meatballs.
Heat 2 teaspoons oil in a medium skillet over medium-high. Add meatballs and cook, stirring occasionally, until browned and almost cooked through. Add 1⁄4 cup water and enchilada sauce; simmer until meatballs are cooked through.
Sprinkle 3⁄4 of the cheese over meatballs. Reduce heat to medium and cover skillet. Cook until cheese is just melted, about 2 minutes. Fluff rice with a fork.
Serve Tex-Mex meatballs over rice with remaining cheese sprinkled over top. Enjoy!
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