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
jasmine rice, [after cooked]
head green cabbage, sliced thin
yellow squash, sliced
red onion, chopped
red bell pepper, chopped
16 oz can sliced stewed tomatoes
salt & pepper
cilantro, coarsly chopped
In This Recipe
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!