Albondigas in Chipotle Sauce with White Mexican Rice

Ingredients

• 1 pound ground beef (85% lean)
• 1½ teaspoons salt, divided
• ¼ teaspoon ground black pepper
• ¼ teaspoon dried thyme
• ¼ teaspoon dried marjoram
• 2 medium eggs
• ¼ cup bread crumbs
• ¾ white onion, finely chopped
• 4 garlic cloves, minced
• ½ cup golden raisins
• 5 flat-leaf parsley sprigs, leaves picked and chopped, divided
• 1 pound Roma tomatoes
• 2 canned chipotle chiles in adobo sauce
• 1 cup chicken broth
• 1 tablespoon olive oil
• 8 (5-to 8-inch) corn tortillas, warmed

Rice

• 1½ cups white rice
• 1 tablespoon olive oil
• ¼ white onion, chopped
• 1 garlic clove, minced
• 3 cups water
• 1 tablespoon chicken bouillon powder
• ½ cup frozen peas
• 1 large carrot, peeled and chopped
• Salt to taste

Instructions

1. 1
   In a medium bowl, mix together the ground beef, 1 teaspoon of the salt, pepper, thyme, marjoram, eggs, bread crumbs, half of the chopped onion, garlic, golden raisins, and half of the chopped parsley. With your hands, form 12 meatballs. Set aside.
2. 2
   In a blender, blend the tomatoes, remaining chopped onion, chipotles, broth, and remaining ½ teaspoon salt until smooth.
3. 3
   Heat the oil in a medium saucepan over medium-high heat, pour in the sauce, and cook for 1 minute. Carefully submerge the meatballs in the sauce. Bring to a boil, then cover the pan, lower the temperature, and simmer for 25 minutes.
4. 4
   Meanwhile, rinse the rice until the water runs clear, then strain. Heat the oil in a small saucepan over high heat, then add the onion and garlic. Sauté until softened, about 5 minutes, then add the rice and sauté for 5 more minutes. Add the water and chicken bouillon and stir until dissolved. Add the frozen peas, carrot, and salt if needed. Cover the pan and bring to a boil. Turn the temperature down and simmer until the liquid evaporates and the rice is tender, 17–20 minutes.
5. 5
   Serve the albondigas with the rice and warm tortillas on the side. Garnish with the remaining chopped parsley.