The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mexican meatball skewers with rice salad recipe. Enjoy quick & easy rice cooking and learn how to make Mexican meatball skewers with rice salad.
Whip up this pack 'n' go snack for the kids. It has two serves of vegies and is low in saturated fat!
Ingredients (serves 4)
550g lean beef mince
1 egg, lightly beaten
1/2 cup fresh breadcrumbs
2 teaspoons Mexican chilli powder
1 garlic clove, crushed
1 teaspoon ground coriander
3 green onions, thinly sliced
250g cherry tomatoes
1 medium yellow capsicum, cut into 2.5cm pieces
Alfa One rice bran oil cooking spray
Rice salad
3/4 cup long-grain rice, rinsed
1 cup frozen corn kernels
125g can kidney beans, drained, rinsed
3 green onions, thinly sliced
2 tablespoons chopped fresh coriander
2 tablespoons lemon juice
1 tablespoon olive oil
Method
1. Combine mince, egg, breadcrumbs, chilli powder, garlic, coriander and onion in a large bowl. Roll 3 teaspoons mixture at a time into balls. Thread meatballs, tomatoes and capsicum alternately onto skewers.
2. Heat a greased barbecue plate or chargrill over medium heat. Spray skewers with oil. Cook, turning occasionally, for 8 to 10 minutes or until cooked through.
3. Meanwhile, make salad: Cook rice in a saucepan of boiling water following packet directions until tender, adding corn for the last 3 minutes. Drain. Refresh under cold water. Drain. Transfer to a bowl. Add beans, onion and coriander. Place lemon juice and oil in a jar. Season with pepper. Secure lid. Shake well. Drizzle over rice mixture. Toss to combine. Serve skewers with rice salad.
Notes
You'll need 12 pre-soaked bamboo skewers.
Source
Super Food Ideas - December 2010, Page 67
Recipe by Jenny Fanshaw
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