Mexican Meatballs

Preparation

• Heat the oil and fry the pepper and spring onions for a few minutes until softened. Add the sachet contents and fry for 1 minute. Transfer to a large bowl.

• Add the chicken mince and mix together. Divide into 12 balls and place in a large heat proof tray. Grill for 10 minutes, turning occasionally.

• Meanwhile, place the tomatoes, Worcestershire sauce and stock in a saucepan, simmer for 10 minutes. Spoon the rice onto plates. Warm the tortillas in the oven for a few seconds and fold into quarters. Spoon the meatballs on the rice and serve with the sauce and a garnish of coriander.