SPANISH RICE CASSEROLE with MEATBALLS

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SPANISH RICE CASSEROLE with MEATBALLS

FOR THE MEATBALLS
1 tbsp oil
1 egg
1 SLICE OF BREAD, CRUMBLED
1 SMALL ONION, CHOPPED
1/2 TSP DRIED OREGANO
1/2 TSP SALT
1/4 TSP PEPPER
1LB GROUND PORK

FOR THE CASSEROLE
1.5 CUPS DICED TOMATOES
1 1/4 CUPS CORN
3/4 CUP KIDNEY BEANS
1 RED PEPPER, DICED
1/2 CUP RICE
1 CUP CHICKEN OR VEGETABLE BROTH
1 TBSP CHILLI POWDER
SALT AND PEPPER TO TASTE

DIRECTIONS

1. HEAT OIL IN LARGE POT ON MEDIUM HEAT AND SEAR MEATBALLS.
2. ADD TOMATOES, CORN, RED PEPPER, RICE AND BROTH. STIR GENTLY.
3. ADD CHILLI POWDER, SALT AND PEPPER AND STIR.
4. COVER AND BRING TO A BOIL.
5. ADD KIDNEY BEANS. LOWER HEAT TO MEDIUM-LOW. STIR AND SIMMER, HALF-COVERED FOR ABOUT 15-20 MINUTES, TURNING THE MEATBALLS HALFWAY THROUGH PROCESS.

6. ADJUST SEASONING TO TASTE. SERVE.