Mix pork, breadcrumbs, garlic, cumin, half the onion, salt, and pepper in a bowl.
Shape the mixture into 16 small meatballs and set aside.
Spray a large pan with oil and fry chorizo until it releases its oil.
Add the remaining onion to the pan and fry gently for one minute.
Stir in tomatoes, beans, peppers, and 200ml of water, then bring to a simmer.
Push meatballs into the sauce and season with black pepper.
Partially cover the pan and simmer for 20 minutes.
Cook rice according to instructions while the stew simmers.
Serve the stew with the basmati rice.