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Author Notes: I love Mexican food and love to try mixing all sorts of ingredients with traditional spanish spices and see what I can make. This recipe turned out delicious! —Amy31
- 1 pound ground chicken
- 1 packet cornbread stuffing
- 2 eggs
- 1 cup water
- 3 cups jasmine rice, [after cooked]
- 1/4 head green cabbage, sliced thin
- 2 yellow squash, sliced
- 1/2 red onion, chopped
- 1 red bell pepper, chopped
- 1 16 oz can sliced stewed tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon salt & pepper
- 1/2 cup water
- 2 tablespoons Olive Oil
- 1/4 cup cilantro, coarsly chopped
- 1 avocado, sliced
- Mix first 4 ingredients together. Let sit while oven preheats to 400 degrees F.
- Once oven is heated, shaped mixture into approx. 24 meatballs. Bake about 20-22 minutes or until they are no longer pink in center. While meatballs cook, cook rice according to package directions.
- In a large saucepan, heat olive oil over medium heat. Add bell peper & onion. Sautee until soft, about 8 minutes.
- Add garlic and salt & pepper. Stir, then add squash, cabbage, cilantro and stir until just heated through and combined, about 2 minutes.
- Next, add tomatoes and water. Simmer 15 minutes over low heat.
- Cover plates in thin layer of rice. Surround rice with 6 meatballs per plate. Cover rice with stew mix and drizzle with accumulated juices. Top with avocado and chopped cilantro, if desired. Enjoy hot!