Rice Bowl with Spicy Meatballs, Black Beans and Garbanzo Stew

Mix Ground Pork (2 lb), Eggland's Best Classic Eggs (2), Granulated Garlic (1 tsp), Smoked Paprika (1 tsp), Ground Cumin (1 tsp), Sriracha (1 Tbsp), Ketchup (1 Tbsp), Dijon Mustard (1 Tbsp), Dried Oregano (1 Tbsp), Fresh Cilantro (1 Tbsp), Fresh Chives (1 Tbsp) and Panko Breadcrumbs (1/2 cup). Mix well but don’t overwork or the texture will become too dense.

Shape into 6 large balls and brown in Extra-Virgin Olive Oil (2 Tbsp) on all sides.

Meanwhile, saute Garlic Paste (1 Tbsp) in Extra-Virgin Olive Oil (2 fl oz).

Add Canned Diced Tomatoes (1 cup) and Fresh Basil Leaves (7). Saute for 1 minute.

Add GOYA® Chick Peas (1 1/2 cups), GOYA® Black Beans (1 1/2 cups) and Chicken Stock (1 cup). Season with Ground Cumin (to taste), Fresh Oregano (to taste), Cayenne Pepper (to taste) and Kosher Salt (to taste).

Add the meatballs, cover, and simmer slowly until cooked through but not dry.

Mix in Fresh Chives (2 Tbsp). Plate the bean stew on a serving dish.

Top the beans with the meatballs, and drizzle over with garlic/herb yogurt. Serve and enjoy!