Smoky Mexican meatball stew

SERVES 4

Ingredients

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

Method

  1. 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.
  2. 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.
  3. 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