Ingredients
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 cup long-grain rice
1 tbsp Cajun seasoning
2 cups chicken stock
400 g can chopped tomatoes
2 cups frozen peas
1 cup fresh coriander leaves
Lemon wedges, to serve
Meatballs
500 g chicken mince
½ cup fresh breadcrumbs
½ cup chopped fresh coriander
Salt and pepper, to taste
Method
- To make meatballs, place all ingredients in a large bowl. Mix well. With damp hands, roll tablespoons of mixture into meatballs. (Makes about 24.)
- Heat half the oil in a large, deep, non-stick frying pan over a medium to high heat. Add meatballs. Cook, turning occasionally, for about 10 to 12 minutes, or until cooked. Remove. Cover to keep warm.
- Heat remaining oil in same pan. Add onion and garlic. Cook, stirring occasionally, until soft. Add rice and seasoning. Cook, stirring, for 1 minute.
- Add stock and tomatoes. Season. Bring to boil. Simmer, covered, for about 12 minutes, or until rice is tender. Add peas in last 2 minutes of cooking. Stir in meatballs and coriander.
- Serve with lemon wedges.
