In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Peel and mince or grate garlic. Trim and thinly slice scallions. Roughly chop cilantro.

In a medium bowl, gently combine beef*, panko, Vidalia onion paste, half the Savory Paprika Blend, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper.

Form into 10-12 1-inch meatballs (20-24 meatballs for 4).

Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs; cook, turning occasionally, until browned all over, 4-6 minutes. 

Turn off heat; transfer to a plate. (The meatballs will finish cooking in Step 5.) Reserve pan.

Heat a drizzle of oil in pan used for meatballs over medium heat. Add garlic, scallions, cumin, remaining Savory Paprika Blend, salt, and pepper; cook, stirring, until fragrant, 30-60 seconds.

Stir in crushed tomatoes, stock concentrate, and ½ tsp sugar (1 tsp for 4 servings). Reduce heat to medium low. Cover and cook, stirring occasionally, until flavors meld, 6-8 minutes.

Fluff rice with a fork; stir in half the cilantro and 1 TBSP butter (2 TBSP for 4 servings).

Divide rice and albondigas between plates in separate sections. Sprinkle albondigas with remaining cilantro and serve.