MEATBALLS:

1 lb. ground beef
1/2 cup finely crushed tortilla chips
1/3 cup picante sauce
1 egg, beaten
2 tbsp. chopped fresh cilantro, less if desired
1/4 tsp. ground cumin
4 oz. Monterey Jack cheese, cut into 12 cubes

Combine beef, chips, picante sauce, egg, cilantro (reserving just a bit) and cumin and mix well. Slice cheese into 12 cubes. Dividing beef mixture into 12 equal portions and form into a meatball around a cube of cheese. Place on a shallow rimmed baking sheet that has been lined with aluminum foil and bake meatballs for 16 minutes at 450°F.

SAUCE:

1 medium onion, chopped
1/2 clove garlic, minced
1 tbsp. oil
2 cups water
1 cup rice, uncooked (not Minute)
1 (15 oz.) can diced tomatoes (do not drain)
2/3 cup picante sauce
1/2 tsp. ground cumin

While meatballs bake, sauté onion and garlic until tender in oil in a large deep skillet. Add water, rice, tomatoes, remaining picante sauce and cumin. Simmer uncovered 10 to 12 minutes or until rice is tender. Transfer meatballs to rice, cover and heat through. Sprinkle with reserved cilantro. Serve with additional picante sauce for seasoning.

Makes 4 to 6 servings.