Creamy Spanish Chicken Meatballs with Spinach Rice

Steps

1. Cook rice Bring a full kettle to the boil. Add rice, boiling water measure and a pinch of salt to a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Once rice is cooked, fold through spinach.
2. Make meatballs Finely dice onion and grate courgette. Place onion and courgette in a bowl along with chicken mince, meatball spices, egg and 1 tsp salt. Combine and roll into golf ball-sized balls.
3. Cook meatballs Heat a drizzle of oil in a fry-pan on medium heat. Cook meatballs for about 5 minutes, until browned. Add Spanish spices to pan and cook for about 1 minute, until fragrant.
4. Cook sauce Add water measure and roast capsicum to meatballs and simmer, on medium, for about 5 minutes, until sauce has thickened slightly and meatballs are cooked through. Add sour cream to pan and gently stir to combine. Season to taste.
5. Serve meatballs and sauce on rice topped with almonds.