Smoky Mexican meatball stew

• olive oil↗1 ½ tbsp tbsp
• large onion↗1

  finely chopped

• beef mince↗400g g
• fresh white breadcrumb↗50g g
• each ground cumin and coriander1 tsp tsp
• chipotle paste↗1 ½ tbsp tbsp
• basmati rice↗200g g
• can chopped tomato400g g
• can kidney bean↗400g g

  drained and rinsed

• small handful coriander

  to serve

Step-by-step instructions

1. 1

   Heat 1 tbsp of the oil in a large frying pan. Cook the onion for 8-10 mins until soft, then remove from the pan.

2. 2

   Meanwhile, place the mince, breadcrumbs, spices and chipotle paste in a bowl, season generously and mix thoroughly. Roll mixture into 20 walnut-sized meatballs. Add the remaining oil to the pan and fry the meatballs for about 8 mins until brown all over.

3. 3

   Meanwhile, cook the rice following pack instructions. Return the onion to the pan, adding the tomatoes, as well as a can full of water. Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened and the meatballs are cooked through. Season the meatballs, scatter with coriander and serve with the rice.