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  Beef and rice meatballs
 
           
 
Rice is a traditional dish in many Latin American and Caribbean countries. In Mexico, for example, families prepare whole pots of rice some two to three times a week. Photo Vocero Hispano.
     
  Por  Pedro M. Santiago.
   
  1 14.5-oz organic fire roasted diced tomatoes
1 garlic clove
1 1/2 cups water
1 tablespoon olive oil
1 serrano pepper, cut in half lengthwise
1 lb ground beef
1/3 cup yellow onion, finely chopped
1/2 teaspoon ground black pepper
1 tablespoon salt
1 egg
1/2 tablespoon Worcestershire sauce
3/4 cup cooked rice
1/8 cup plain bread crumbs
1/2 of 9-oz package frozen chopped spinach
Directions:
In a blender, mix the contents of the can of tomatoes, clove of garlic and water.
Heat the oil over low heat in a pot. Add the tomato blend and serrano pepper and bring to a boil. Reduce to low heat.
While the sauce cooks, mix the ground beef, onion, pepper, salt, egg, Worcestershire sauce, cooked rice and breadcrumbs to form a uniform mass. Grab some of the meat with your fingers, and use your hands to make a ball about 1-inch in diameter.
Carefully set the meatball in the tomato sauce. Repeat, making meatballs until you’ve used all the meat. Add the chopped spinach to the sauce.
Increase the temperature to bring the sauce back to a boil. Cover and reduce heat to medium-high so that the tomato sauce gently boils. Cook the meatballs for 25 minutes.
Serve immediately with beans and tortillas.
   
 
 
   Mas...
Albóndigas de res con arroz
Albóndigas de res con arroz
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