Women Cooking Recipes

2 tsp. canola oil
1 large onion, chopped
3 garlic cloves, minced
5 cups low-sodium chicken broth
1 (14 oz.) can stewed tomatoes
1/2 cup long-grain white rice
3/4 lb. lean ground beef (10 percent or less fat)
1/4 cup seasoned dry breadcrumbs
1/4 cup shredded reduced-fat cheddar cheese
1 egg, lightly beaten
1 jalapeno pepper, seeded and finely chopped
(wear gloves to prevent irritation)
1/2 tsp. ground cumin
1 cup fresh or frozen corn kernels
1/2 cup chipotle salsa
1/3 cup chopped fresh cilantro
6 lime wedges

1. Heat the oil in a nonstick Dutch ovenover medium-high heat. Add the onion and garlic and cook, stirring frequently, until softened, about 3 minutes. Transfer half of the onion mixture to a medium bowl; set aside.

2. Add the broth, tomatoes, and rice to the remaining onion mixture in the Dutch oven; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 20 minutes.

3. Meanwhile, add the beef, breadcrumbs, cheese, egg, jalapeno pepper and cumin to the onion mixture in the bowl; mix well. Shape into 24 meatballs.

4. Stir the corn and salsa into the simmering mixture in the Dutch oven; return to a simmer. Carefully drop the meatballs into the mixture. Cover and simmer, stirring gently once or twice, until the meatballs are cooked through, about 20 minutes. Stir in the cilantro and serve with the lime wedges.

Makes 6 servings, 1-1/2 cups per serving: 284 calories, 9 g. fat, 3 g. saturated fat, 70 mg cholesterol, 330 mg sodium, 31 g. carbohydrates, 3 g. fiber, 21 g. protein, 107 mg calcium.