1½ tbsp olive oil
1 large onion, finely chopped
400g beef mince
50g fresh white breadcrumb
1 tsp each ground cumin and coriander
1½ tbsp chipotle paste
200g basmati rice
400g can chopped tomato
400g can kidney bean, drained and rinsed
Small handful coriander, to serve
- Heat 1 tbsp of the oil in a large frying pan. Cook the onion for 8-10 mins until soft, then remove from the pan.
- Meanwhile, place the mince, breadcrumbs, spices and chipotle paste in a bowl, season generously and mix thoroughly. Roll mixture into 20 walnut-sized meatballs. Add the remaining oil to the pan and fry the meatballs for about 8 mins until brown all over.
- Meanwhile, cook the rice following pack instructions. Return the onion to the pan, adding the tomatoes, as well as a can full of water. Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened and the meatballs are cooked through. Season the meatballs, scatter with coriander and serve with the rice
Recipe and image courtesy of www.bbcgoodfood.com