1 cup long grain rice
500g beef mince
1 sml onion, chopped
1 clove garlic crushed
1/2 tsp chilli paste
1/2 tsp ground cumin
1/2 cup dried breadcrumbs
1/2 cup fresh coriander leaves, chopped
2 Tbs oil for frying
Sauce:
300g tin red kidney beans
400g tin Mexican tomatoes
1 tsp brown sugar
salt & freshly fround black pepper
Cook rice & keep warm.
Combine meatball ingredients & shape into walnut-size balls.
Heat oil in frying pan & cook meatballs until golden brown. Remove, drain & keep warm.
Drain kidney beans & rinse well. Place in frying pan & saute 1 minute. Add tomatoes, brown sugar & seasoning. Simmer, partially covered 10 minutes.
Serve meat balls with sauce on a bed of rice.