16 Mexican Albondigas With Rice Recipe Get Ready To Indulge!

Published on: Mar 28, 2024

Mexican albondigas with rice is a traditional and flavorful dish that is loved by many. The combination of tender meatballs, savory tomato broth, and fluffy rice makes for a satisfying and comforting meal. While this recipe may seem intimidating to some, it is actually quite simple to make and can easily be customized to suit your taste preferences. In this article, we will walk you through the steps to create this delicious dish and also provide some tips on how to make it your own.

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Albondigas Soup (Mexican Meatball)

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We hope you enjoyed our list of the top 20 beer can chicken recipes. These dishes are packed with delicious flavors and are sure to impress your family and friends. So grab a beer, fire up the grill, and get cooking! And don't forget to pair your beer can chicken with one of these tasty and unique sides for a complete and satisfying meal. Cheers!

Ingredients for Mexican Albondigas with Rice

Meatballs:

- 1 pound ground beef - 1/2 cup breadcrumbs - 1/4 cup milk - 1 egg - 1/4 cup chopped cilantro - 1 teaspoon garlic powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper, to taste

Broth:

- 1 tablespoon olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 1 can diced tomatoes - 4 cups chicken or beef broth - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper, to taste

Rice:

- 1 cup long grain white rice - 2 cups water - 1 teaspoon salt

Instructions:

1. Prepare the Meatballs

In a large bowl, combine the ground beef, breadcrumbs, milk, egg, cilantro, garlic powder, cumin, paprika, salt, and pepper. Mix well using your hands and form into 1-inch meatballs. Place the meatballs on a plate and set aside.

2. Make the Broth

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, and cook until softened, about 5 minutes. Add the diced tomatoes, broth, oregano, thyme, and salt and pepper to the pot. Stir well and bring to a boil.

3. Add the Meatballs

Once the broth is boiling, carefully add the meatballs to the pot. Reduce the heat to medium-low and let simmer for about 20 minutes, until the meatballs are fully cooked.

4. Cook the Rice

In a separate pot, bring the water, salt, and rice to a boil. Reduce the heat to low, cover, and let simmer for about 18 minutes, until the water is fully absorbed.

5. Serve and Enjoy

Once the rice and meatballs are cooked, serve the albondigas with rice in a bowl. You can also top it with additional chopped cilantro for added flavor. Enjoy your homemade Mexican albondigas with rice!

Tips for Customizing Your Mexican Albondigas with Rice Recipe

- For a spicier dish, add some diced jalapenos or a dash of hot sauce to the broth. - For a heartier meal, add some black beans to the broth along with the meatballs. - To make it vegetarian, substitute the ground beef with ground tofu and use vegetable broth instead of chicken or beef broth. - For a more colorful dish, add some diced bell peppers to the broth. - Serve with tortilla chips for some added crunch. By following this simple and customizable recipe, you can easily create a delicious and authentic Mexican albondigas with rice dish that will impress your friends and family. So next time you're craving some comforting and flavorful Mexican cuisine, give this recipe a try.
16 mexican albondigas with rice recipe Get ready to indulge!

Albondigas Soup (Mexican Meatball Soup)

yield: 7 total time: 65 minutes
4.8 Stars (14 reviews)
View Recipe

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion large, chopped
  • 1 large garlic cloves minced
  • 2 quarts chicken stock or beef stock
  • 1 quart water
  • 1/2 cup tomato sauce
  • 1/2 pound green beans strings and ends removed, cut into 1 inch pieces
  • 2 large carrots peeled and sliced
  • 1/3 cup white rice raw
  • 1 pound ground beef
  • 1/4 cup fresh mint leaves loosely packed, chopped
  • 1/4 cup chopped parsley loosely packed
  • 1 egg
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 dash cayenne optional
  • 1 1/2 cups fresh peas or frozen
  • 1 teaspoon dried oregano crumbled, or 1 Tbsp fresh chopped oregano
  • salt
  • pepper
  • 1/2 cup fresh chopped cilantro

Nutrition

  • Calories : 390 calories
  • Carbohydrate : 32 grams
  • Cholesterol : 85 milligrams
  • Fat : 18 grams
  • Fiber : 5 grams
  • Protein : 25 grams
  • SaturatedFat : 5 grams
  • Sodium : 1160 milligrams
  • Sugar : 12 grams
  • TransFat : 0.5 grams
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