2 tsp oil
1 lg onion, choped
3 garlic cloves minced
5 C chicken broth
1 14 1/2 oz can stewed tomatoes
1/2 C long grain white rice
3/4 lb ground beef
1/4 C seasoned dry bread crumbs
1/4 C cheddar, shredded
1 egg, lightly beaten
1 jalapeno, seeded and minced
1/2 tsp cumin
1 C white shoe peg corn
1/2 C chipotle salsa (use whatever is on hand)
1/3 C cilantro, chopped
6 lime wedges
In a Dutch oven, saute first group until soft. Transfer half the mixture to a medium bowl and set aside.
Add next group and bring to boil. Reduce and simmer, covered until rice is tender, about 20 minutes.
Meanwhile, add next group of ingredients into the onions previously set aside. Make 24 meatballs.
Stir corn and salsa into Dutch oven. Carefully drop in meatballs. Cover and simmer 20 minutes until meatballs are cooked through.
Stir in cilantro and serve with lime wedges.