Tom Parker Bowles served up tasty Mexican meatballs with arroz blanco on Saturday Kitchen.

The ingredients for the arroz blanco are: 300g long-grain white rice, 80ml peanut or safflower oil, ½ medium onion, sliced, 1 garlic clove, finely chopped and 830ml chicken stock.

For the meatballs: 250g beef mince, 250g pork mince, 2 free-range eggs, 1 tbsp onion powder, 1 tbsp garlic powder and 2 tbsp olive oil, for frying.

For the sauce: 2 tbsp olive oil, for frying, 1 red onion, chopped, 1 habanero chilli, chopped, ½ tsp cumin seeds, dry-fried and ground, 6 chipotle chillies in adobo sauce, chopped, 2 x 400g tins tomatoes, or 6 fresh tomatoes, skinned and chopped, splash red wine vinegar and 200ml chicken stock.

See recipes by Tom in his book titled: Let’s Eat Meat available from Amazon now.