Fajita Meatballs and Rice
Course: Dinner, Main DishCuisine: Tex-MexDifficulty: EasyServings
4
servingsCooking time
30
minutesTotal time
40
minutesIngredients
8 ounces baby bell peppers, quartered and seeded
1 onion, thickly sliced
2 tablespoons extra-virgin olive oil, plus more for the pan
Kosher salt and freshly ground pepper
1 8-inch flour tortilla
1 cup converted white rice
1/2 cup salsa (mild, medium or hot)
1 1/4 pounds ground beef
1 large egg
2 teaspoons chili powder
1 teaspoon ground cumin
Sour cream, pickled jalapeños and crumbled cotija cheese or queso fresco, for topping
Directions
- Arrange racks in the middle and upper third of the oven; preheat the broiler. Line 2 baking sheets with foil. Toss the bell peppers and onion with the olive oil and a big pinch of salt and pepper on one of the baking sheets. Broil on the middle oven rack, stirring occasionally, until the vegetables are crisp-tender and lightly charred, 15 to 20 minutes.
- Meanwhile, tear the tortilla into small pieces and combine in a large bowl with 1/4 cup hot water. Stir well and set aside to soften, about 5 minutes.
- Combine the rice, salsa, 2 cups water and a pinch of salt in a medium saucepan. Bring to a simmer, stir well and cover. Reduce the heat to low and cook until the rice is tender but still saucy, about 15 minutes. Uncover and stir well.
- Brush the second baking sheet with olive oil. Using your fingers, squish and crumble the soaked tortilla pieces in the bowl. Add the beef, egg, chili powder, cumin, 3/4 teaspoon salt and a few grinds of pepper; mix well. Form into 16 meatballs, about 2 tablespoons each. Place on the oiled pan. Broil on the upper oven rack until browned and cooked through, 8 to 10 minutes.
- Divide the rice among plates. Top with the meatballs, peppers and onion. Serve with sour cream, jalapeños and cheese.
