Albondigas en Chipotle Chipotle Meatballs with Rice

Bring a medium pot with 400 ml water and a pinch of salt to a boil over high heat.

Add the rice, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and keep covered.

While rice cooks, combine ground beef, egg, breadcrumbs, half the cumin, half the oregano, and 0.5 tsp salt in a bowl. Mix with your hands until just combined. Form into 12 small meatballs (about 2.5 cm each).

Heat oil in a large skillet over medium-high heat. Brown meatballs in batches for 3–4 minutes total, turning occasionally, until browned on all sides. Transfer to a plate.

In a blender, combine diced tomatoes, chipotle peppers, onion (cut into chunks), garlic, remaining cumin and oregano, and 0.5 tsp salt. Blend until smooth.

Pour the blended sauce into the same skillet over medium heat. Add chicken broth and stir. Bring to a simmer.

Add meatballs to the simmering sauce. Cover and cook for 15 minutes, stirring once halfway.

While meatballs simmer, dice zucchini and carrot into small cubes. Add to the skillet during the last 5 minutes of cooking. Serve over rice.