Baked Mexican Meatballs and Rice

vjcooks.com

BelindaSD

1 cup vegetable stock

1 can (400g) crushed tomatoes

¼ tsp cayenne pepper (optional)

1 tsp paprika

1 tsp ground cumin

1 tsp salt

1 tsp garlic powder

1 can (400g) corn kernels, drained

1 cup long grain white rice

20 meatballs (400g)

1 cup grated mozzarella

subheading: TO SERVE:

1 tub sour cream (125g)

1 avocado, diced

2 tomatoes, diced

1 spring onion, finely sliced

Directions at vjcooks.com

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