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ONE POT MEXICAN RICE CASSEROLE WITH MEATBALLS

ONE POT MEXICAN RICE CASSEROLE WITH MEATBALLS

This One Pot Mexican rice casserole with meatballs recipe provides everything you need for a complete and balanced meal.

555 ratings



PREPARATION TIME       20 minutes
COOKING TIME                20-25 minutes
SERVINGS                          6




INGREDIENTS



  • 1 tbsp (15 ml) olive oil

  • Homemade pork meatballs (see note)

  • 1 ½ cups (375 ml) fresh tomatoes, diced

  • 1 ¼ cups (295 ml) corn kernels (frozen or canned)

  • ¾ cup (190 ml) canned kidney beans, rinsed and drained

  • 1 red bell pepper, seeded and diced

  • ½ cup (125 ml) long grain white rice

  • 1 cup (250 ml) chicken or vegetable broth

  • 1 tbsp (15 ml) chili powder

  • Salt

  • Freshly ground pepper, to taste




PREPARATION


In your The Rock One PotTM 5 Qt Dutch Oven, at a medium heat setting, sear the meatballs in olive oil. Add tomatoes, corn kernels, bell pepper, rice and broth; stir gently. Sprinkle with chili and season with salt and pepper. Cover and bring to a boil. Add kidney beans. Adjust heat to medium-low, stir and simmer, half-covered, for about 15 to 20 minutes (turn meatballs halfway through cooking). Adjust seasoning.


NOTE


HOME-MADE MEATBALLS RECIPE: In a bowl, beat 1 egg. Add 1 slice bread (crumbled), 1 small yellow onion (finely chopped), ½ tsp (2.5 ml) dried parsley, ½ tsp (2.5 ml) salt, ¼ tsp (1 ml) pepper and mix well. Crumble ¾ lb (375 g) ground pork over mixture and mix well. Shape into 2" to 3’’ balls.

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ONE POT MEXICAN RICE CASSEROLE WITH MEATBALLS