It’s nothing against the meatballs, I just don’t tend to buy or cook meat. But I wanted to pursue the taste, sort of, of albondigas.
Another note – I didn’t put amounts as it depends on how much you’d like to make. I used 1 onion, carrot, celery, garlic clove, tomato, half a pepper, quarter cabbage, and one packet of tomato sauce with a half cup of rice.
This is what I wound up creating:
- white or brown onion
- oregano (Mexican, if you’ve got it)
- green pepper
- tomato sauce
- Slice or chop all vegetable ingredients to the size you’d like.
- Sauté onions in the oil until slightly browned. Add carrots, celery, garlic. Make sure it doesn’t burn. If you need to, add a bit of water.
- Add salt, pepper, oregano
- Add tomato, pepper, cabbage
- Add water to almost cover veggies.
- Add tomato sauce
- Add rice
- Bring to a boil, then simmer until rice is cooked (about 20 minutes).
- Serve with a slice of lime.
*If you like spicy, add a jalapeño or other chili when you are sautéing the vegetables.