Mexican-Style Meat-Free Meatballs & Tomato Rice

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Divide your vegan burger patty[ies] and shape them into 3 meat-free meatballs per person (clean hands is the best way!)

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat with a drizzle of olive oil

Once hot, add the meat-free meatballs to the pan and cook for 2 min on each side or until beginning to brown

Meanwhile, peel and finely slice your shallot[s]

Peel and finely chop (or grate) your garlic

Once the meatballs have browned, add the sliced shallot and a very generous pinch of salt and pepper to the pan and cook for 2-3 min or until beginning to soften

Once softened, add the chopped garlic, ground smoked paprika and ground coriander to the pan and cook for 30 secs or until fragrant

Once fragrant, add your chopped tomatoes, dried oregano and a generous pinch of salt to the pan

Add 100ml [150ml] [200ml] cold water and bring to the boil over a high heat

Once boiling, cook, covered, for 5-6 min or until the sauce has reduced to a gravy-like consistency – this is your Mexican-style meat-free meatballs with tomato sauce

Grate your cheddar cheese

Once done, add the cooked rice to the Mexican-style meat-free meatballs with tomato sauce and mix it all together – this is your Mexican-style meat-free meatballs & tomato rice