Smoky Mexican meatball stew

Smoky Mexican meatball stew

Ingredients

• 1½ tbsp olive oil
• 1 large onion, finely chopped
• 400g beef mince
• 50g fresh white breadcrumbs
• 1 tsp each ground cumin and coriander
• 1½ tbsp chipotle paste
• 200g basmati rice
• 400g can chopped tomatoes
• 400g can kidney beans, 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.